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Something you should serve…. carrot, coconut and raisin muffins

A couple of nights ago, I had a sudden urge to make muffins – at midnight, of all hours (lol).  Carrot was to be the key ingredient because I had tons to get through and whatever I made, they needed to be healthy-ish.  A quick Google search later and I came across this lovely recipe from Little Spice Jar.  These carrot cake muffins are ridiculously easy to make – and you’re bound to have alot of the ingredients in your cupboard already.  I was surprised by the addition of coconut (which is why I changed the title), but it makes them very flavoursome.  I also took out the nuts and only used wholemeal flour, rather than a mix with plain.  Finally, I changed the measurements so I ended up with 6 muffins and a cake loaf.  If I had an extra loaf tin, I’d probably have yielded 12.  Check out my remixed recipe below:


  • 150 g whole wheat flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 42 g coconut oil
  • 87 g brown sugar, packed
  • 60 ml apple sauce
  • 30 ml greek yogurt
  • 2 medium eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 carrots, finely shredded
  • 87 g shredded sweetened coconut
  • 50 g raisins
  • A handful of oats



  1. Preheat oven to 175 degrees C. Line cupcake baking pan with cupcake cases, sprinkle half the oats on the cases and set aside. If you’re also using a loaf tin, grease it with a bit of coconut oil.
  2. In a medium bowl, sift together whole wheat flour, baking soda, cinnamon, ginger, and salt. Set aside.
  3. In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined – about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots, shredded coconut and raisins. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
  5. Bake for 20 – 23 minutes or until a tooth pick inserted in the centre comes out clean or with just a few crumbs.



1 comment

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