Carrot Coconut Breakfast Muffins – My Home Made Recipe

Finely grated carrot and yogurt keep these gently spiced coconut muffins tender. A small reserved portion of coconut toasts on top while the rest softens inside the crumb.

Ingredients

• 200 g plain flour
• 50 g unsweetened desiccated coconut
• 120 g brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• 100 ml neutral oil
• 150 g plain yogurt
• 180 g finely grated carrot

Method

1. Heat oven to 180°C / 350°F and line a 12-hole muffin tin with paper cases. Finely grate the carrot; do not squeeze out its natural moisture.
2. Whisk flour, 40 g coconut, brown sugar, baking powder, cinnamon and salt in a large bowl, breaking up sugar lumps. Reserve the remaining 10 g coconut for the tops.
3. In a separate bowl whisk eggs, oil and yogurt until smooth. Stir in the grated carrot.
4. Fold the wet mixture into the dry ingredients just until combined. Divide among the 12 cases, about three-quarters full, and sprinkle with reserved coconut.
5. Bake for 22–25 minutes until the tops spring back and a skewer comes out without wet batter. If the coconut colors too quickly, cover loosely for the final few minutes.
6. Cool in the tin for five minutes and on a rack for ten more before serving. The carrot should appear as fine flecks in a tender crumb, with toasted coconut only lightly scattered on top.
7. Keep cooled muffins airtight in a cool room for up to two days, or refrigerate for up to four days. Freeze individually for longer storage.

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Grate the carrot finely

Fine shreds blend into the crumb more evenly than thick strips. Weigh them after peeling and grating.

Save a little coconut

Most belongs in the batter; a small amount on top gives toasted edges without a thick dry layer.

Mix only until combined

Once no dry flour remains, stop folding. This helps the muffins stay light rather than rubbery.

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FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for five minutes and on a rack for ten more before serving. The carrot should appear as fine flecks in a tender crumb, with toasted coconut only lightly scattered on top.

How should I store leftovers?

Keep cooled muffins airtight in a cool room for up to two days, or refrigerate for up to four days. Freeze individually for longer storage.