Carrot Coconut Muffins

Carrot Coconut Muffins
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.4 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Carrot Coconut Muffins calories by ingredient


Introduction

This is an almost vegan approach to the classic carrot muffin. To make it completely vegan replace the greek yogurt with soy yogurt. This is an almost vegan approach to the classic carrot muffin. To make it completely vegan replace the greek yogurt with soy yogurt.
Number of Servings: 15

Ingredients

    250g wholegrain spelt flour
    100g rolled oats
    2 Tbl flax seeds
    1 tsp baking soda
    1 tsp baking powder
    50 ml vegetable oil
    150 ml maple syrup
    75 gr greek yogurt
    100 ml soy milk
    1 vanilla pod
    2 carrots (grated)
    1 small knob ginger (grated)
    75 gr coconut (dried, unsweetened, shredded)
    2 Tbl cinnamon

Tips

I winged this recipe, so I'm not 100% sure about all the measurements. Just play around with the ingredients, that bakes baking more fun anyway :)


Directions

1. Combine flour, outs, baking powder, baking soda, flax seeds, cinnamon and a dash of salt in a large bowl

2. In a separate bowl combine carrots, coconut, ginger and the seeds of one vanilla pod

3. In a third bowl combine the soy milk, yogurt, oil and maple syrup

4. Slowly pour the content of the third bowl into the first.

5. Add the carrot, coconut, ginger and vanilla

6. Scoop the batter into a muffin tray lined with paper muffin cups. Fill each cup about 3/4 full.

7. Bake for 20-25 min at 180º Celsius



Serving Size: makes 15 small muffins

Number of Servings: 15

Recipe submitted by SparkPeople user KAJALODGE.

TAGS:  Desserts |