These muffins are a total fluke and were created out of sheer boredom and minimal ingredients readily available.  Spotting a bag of carrots in the refrigerator, I decided to shred them to make a carrot salad, but once shredded that sounded less than appetizing.  I remembered I had some macadamia nuts stashed away, I hid them from myself and forgot, but the need to bake triggered the hiding spot.  Rummaging my cabinets I found other ingredients that inspired muffins and, well, the rest is history.   Maybe I’ve added more ingredients in this carrot muffin recipe than necessary, but at the end of the day they taste so good I don’t care.


  • 1/2 c coconut flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 c shredded carrots
  • 3/4 c chopped macadamia nuts
  • 1/2 c shredded coconut, unsweetened


  • 6 eggs
  • 1 c coconut milk
  • 1/2 c honey
  • 1 tbsp vanilla
  • 1/2 c coconut oil, melted
  1. Preheat oven to 350 F and line 12 muffin tins with foil cupcake liners
  2. Place the dry ingredients, EXCEPT carrots, macadamia nuts and shredded coconut,  in a medium bowl and stir with a fork to combine
  3. In a large bowl, combine wet ingredients EXCEPT the coconut oil and mix well with a hand mixer
  4. Slowly add the dry ingredients to the wet ingredients, using the hand mixer to remove any lumps
  5. Once the dry and wet mixtures are combined, add the melted coconut oil and blend
  6. Now you can add the carrots, macadamia nuts and coconut to the batter thoroughly mixing
  7. Pour batter to the top of each lined muffin tin
  8. Bake 25 minutes or until center is cooked (using toothpick or knife trick)
  9. Cool for at least 20 minutes before attempting to remove (see reason why in comments below)

COMMENTS:  The longer you let the muffins cool the better. Coconut oil tends to leave things very very moist until it has had time to harden.  I usually will eat one muffin, because I can’t wait and then refrigerate for an hour or so to allow it to firm up.  



  1. Thanks for the recipe. I made these last night but used parsnips instead of carrots and they were very good.
    You say to cool them for 20 mins before removing them but every batch of muffins I’ve tried (only a few so far) and done this, they end up soggy on the bottom. How do you stop them going soggy if you leave them in the tin for so long.

Any thoughts?

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