I adore carrot cake. My kiddos love carrot cake. When the kids actually eat something other than chicken nuggets and hot dogs, I become a bit obsessive about it. I try different versions of recipes to see which one the like the best. Most carrot cake recipes contain loads of butter and sugar. Delicious, yes. Healthy? Not so much. Don’t get me wrong, I don’t have anything against a little sugar, but if I’m going to let the kiddos eat carrot cake muffins on the regular then they should be somewhat healthy, right? Naturally, when I came across this carrot apple muffin recipe on Minimalist Baker, I was inspired to create a healthy carrot cake muffin for my little ones. (If you haven’t visited Dana’s blog yet, you should check it out. She is amazing!)
These coconut carrot cake muffins are made with wholesome ingredients like carrots, coconuts, flax and rolled oats. Which means they are full of vitamins, minerals and healthy fats. So, I don’t feel as bad sending it to school with my oldest in her lunch or letting the twins have a muffin (or two) as a snack. The batter is rich and thick and can be whipped up in no time. These coconut carrot cake muffins are dense, chewy and perfect for a quick breakfast or snack. And don’t even get me started on the vanilla glaze. . . . Mmmmmm.
The muffin batter itself is pretty easy to pull together. You know the routine – mix your wet ingredients, mix your dry ingredients, fold the wet ingredients into the dry ones. Simple. And they bake up quickly – about 25 minutes – by the time you wash your dishes, they will be out of the oven. All hot, steamy and delicious. Another bonus – your house will smell amazing while they cook, too.