Carrot & Coconut Whole Wheat Muffins {and there’s Chobani in there too}.

I’m always trying to whip up new recipes that my family will love but also are healthy.  Aren’t we all?  We don’t eat a lot of processed foods in our house and I want to have snacks that the kids will grab.  These fit the request.  My youngest already ate 2 of them hot from the oven!

This recipe is easy, the biggest pain is is grating the carrots but other than that… Easy to prepare and clean up!


3 eggs
1/4 cup of Chobani vanilla yogurt
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
1 1/2 cups of grated carrots
1 1/2 cups of toasted coconut (grated)
1 cup of chopped walnuts
1 cup of whole wheat flour
1 cup of all-purpose flour (I used King Arthur’s Flour for both flours)
1/2 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon
1 tablespoon of golden flax seed (ground)
1/2 teaspoon salt


Preheat your oven to 350 degrees. Line your muffin tins with muffin cups.

In your stand mixer, paddle attachment on, beat eggs, Chobani, oil and vanilla extract.   Then add your carrots, coconut and walnuts.  In a separate bowl, add the flours, sugar, soda, powder, cinnamon, flax seed and salt.  Add to the wet mixture and blend.  Avoid over-mixing.

Spoon into your muffin papers.  I filled about 3/4 of the way filled.  I topped each with some oats.  Bake for 25 minutes or until a toothpick inserted comes out clean.  Let cool and then store in a covered container.


2 thoughts on “Carrot & Coconut Whole Wheat Muffins {and there’s Chobani in there too}.

  1. Your muffins look lovely. The combination of grated carrot, deliciously nutty toasted coconut and vanilla yogurt sounds delicious and I imagine the texture, studded with walnuts and with the added bite of the wholewheat flour, is fantastic. Thanks for sharing the great recipe

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