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In the world of baked goods, muffins often strike the perfect balance between indulgence and healthfulness. Our Wholesome Carrot Coconut Oat Muffins are not just delicious but also packed with nutrients. These delightful morsels are an excellent way to incorporate wholesome ingredients into your diet, making them an ideal choice for breakfast, an afternoon snack, or even a post-workout treat. With their moist texture, natural sweetness, and a wonderful blend of flavors, these muffins are sure to please both your taste buds and your health-conscious side.

Carrot Coconut Muffins with Oats

Discover the joy of baking with these Wholesome Carrot Coconut Oat Muffins that are as nutritious as they are delicious! Packed with the health benefits of carrots, coconut, and oats, these muffins make the perfect breakfast, snack, or post-workout treat. With a moist texture and natural sweetness, they are sure to delight your taste buds while keeping you on track with your wellness goals. Easy to make and customizable, they are a wholesome addition to any meal plan.
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Ingredients
  

1 cup grated carrots (about 2 medium carrots)

1/2 cup unsweetened shredded coconut

1 cup rolled oats (gluten-free if needed)

1 cup all-purpose flour (or whole wheat flour)

1/2 cup brown sugar (or coconut sugar)

1/4 cup honey or maple syrup

1/2 cup Greek yogurt (or applesauce for dairy-free)

1/4 cup vegetable oil (or melted coconut oil)

2 large eggs (or flax eggs for vegan)

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Optional: 1/2 cup chopped nuts (walnuts or pecans), raisins, or chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

      Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), vegetable oil, and vanilla extract until smooth.

        Combine Ingredients: Add the grated carrots, shredded coconut, and optional ingredients (like nuts or raisins) to the wet mixture. Stir to combine.

          Blend Dry and Wet Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently fold the mixtures together until just combined. Be careful not to overmix, as it can lead to dense muffins.

            Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with batter.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Serve & Enjoy: These muffins are perfect for breakfast or as a snack. Enjoy them warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.

                    Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins