Apple, carrot and coconut mini muffins

Apple, Carrot and Coconut Mini Muffins

These apple, carrot  and coconut muffins are great for a quick and healthy breakfast and snack

Apple, carrot and coconut mini muffins

Last week, I shared with you this delicious Chocolate, Banana Bread Mini Muffins which are great for a quick bite. Today, I made these healthy muffins. They are a great way to camouflage vegetables so kids can get their veggies without them even noticing.  These mini muffins are made with whole wheat flour, coconut flakes, apples, and carrots. The coconut flakes, grated carrots, and apples provide a healthy choice of muffins, a satisfying flavorful taste and a great source of fiber. 

These muffins will make the process of packing your kid’s lunchboxes so easy. There are many alternatives for us to get pre-packed muffins, but making your own can be as easy and more satisfying. It can also be fun to encourage your kids to help you make them. My mornings are so much easier when I make them.

I usually bake them on a Sunday and throughout the week I just get one or two of these delicious muffins and pop them in the microwave for a few seconds. Voilá!  you will have a healthy and quick breakfast option.

apple, carrot and coconut mini muffins

How to make muffins:

To make these muffins  I use a 24 mini muffin pan and I some colorful muffin cup liners. The first step is to preheat your oven at 350 degrees and place the cup liners in the muffin pan and set aside. You can grease your muffin pan if not using the cup liners. Next, melt the butter and set aside to cool while you prepare the dry ingredients. I used the microwave for this step.

To prepare the dry ingredients: 

  • In a mixing bowl combine the flour, salt, baking soda, baking powder, sugar, and cinnamon and set aside
  • Next, cut the apples in manageable parts and remove stems. Also, peel the carrots and leave them long to make it easier to grate them
  • When grating the apples just take into consideration that apples might turn brown very quickly so it’s always good to add a few drops of lemon juice to them.  Grate the carrots and If you are using fresh ginger grate that too.
  • Add the apples, carrots, nuts, ginger, and coconut flakes to the mixture

all dry ingredients for Apple, carrot and coconut muffins

To prepare the wet ingredients: 

  • In a mixing bowl crack the egg and whisk then add the sour cream and vanilla whisk until well combined.

Now Lets combined all the ingredients and proceed to fill up the cups of the muffin pan. I used a small spoon to do this however, an ice cream scoop it’s also a great tool for this.

 

 Apple, carrot and coconut mini muffin

Place them in the oven for about 20 minutes or until a toothpick comes out clean. After their done take them out of the oven and let them cool down.

How to store muffins and for how long:

  • It’s a good idea to store the muffins in an airtight container with a paper towel on the top and bottom. This will help to absorb any extra moisture, and it preserves the maximum freshness
  • You can store it this way for up to four days. If you are planning to store the muffins for more than four days, I suggest to transfer them to a freezer bag and freeze them up to 3 months.

Apple, carrot and coconut mini muffins

Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).

Enjoy!

Love E.S

 

 

 

Apple, carrot and coconut mini muffins

Apple, Carrot and Coconut Mini Muffins

They are a great way to camouflage vegetables so kids can get their veggies without them even noticing 🙂 
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Course: baking and desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 mini muffins
Calories: 57kcal
Author: Evelyn Saviñon

Ingredients

  • 1 cup flour
  • 2 tablespoons butter (melted)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ baking soda
  • ¼ baking powder
  • ¼ salt
  • cup sugar
  • 2 carrots
  • 1 apple
  • 1 teaspoon ginger (fresh or puree)
  • 1 large egg
  • ½ cup of sour cream (applesauce will work as well)
  • 1 teaspoon vanilla extract
  • coconut flakes
  • ¼ cup nuts (I used pecans)

Instructions

  • Preheat your oven at 350 degrees and grease your muffin pan or use muffin cup liners as I did. 
  • I use a 24 mini muffin pan and I like to use colorful muffin cup liners just make it fun!.
  • Melt the butter and set aside to cool while you prepare dry ingredients
  • In a mixing bowl combine the flour, salt, baking soda, baking powder, sugar, and cinnamon and set aside
  • Next, cut the apples in manageable parts and remove stems. Also, peel the carrots and leave them long to make it easier to grate them
  • When grating the apples just take into consideration that apples might turn brown very quickly so it's always good to add a few drops of lemon juice to them.  Grate the carrots and If you are using fresh ginger grate that too.
  • Add the apples, carrots, nuts, ginger, and coconut flakes to the mixture
  • Combined the egg, sour cream, vanilla. first, make sure to whisk the egg and add the rest and combined
  •  add the wet ingredient to the mixture and combine using a spatula
  • Proceed to fill up the cups of the muffin pan. I used a small spoon to do this however, an ice cream scoop it's also a great tool for this. Put them in the oven, bake them for about 20 minutes or until a toothpick comes out clean
  • Take them out of the oven and let them cool down. I like to put extra coconut flakes to mine but this is optional. Enjoy!

Notes

asimpletweak
 
 
 
 

Nutrition

Serving: 0g | Calories: 57kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 11mg | Sodium: 18mg | Potassium: 42mg | Fiber: 0g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 0.4mg

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