Whole Wheat Coconut Carrot Muffins.

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If you follow my blog, you know I’m always pursuing new recipe creations that are healthy and good for my family.  Fabulously tasty muffins – a win!  Muffins that add to muffin tops – a loss!

I don’t use or gravitate towards ingredients that aren’t smart or healthy especially after losing 32 lbs myself in the last year.  I love products that don’t have trans fats, hydrogenated oils or cholesterol. 100% Taste.  0% Artificial Preservatives.

We have a very active family and I love to fuel that in the best way possible.  As I tell my kids, good in and good out.  Good foods fuel you efforts!

I created this recipe knowing I wanted to use coconut and carrots.  They are both packed with greats vitamins, fiber and minerals your body needs.  If you have decided to eat healthier in the new year or are continuing your dedication to being smarter about the food you make and consume, this recipe is for you.  These muffins are moist, delicious and packed with flavor – which will have your family coming back for more.  Plus make a great snacking option or breakfast on the go, brunch idea or a basket of these for a special gift for someone special.  I Can’t Believe It’s Not Butter® Deliciously Simple is not only the perfect topper for these muffins but works beautifully in cooking or baking equally.  You can use this product just as you would use regular butter eliminating a lot of the calories and fat.  Packed with 100% flavor with ZERO artificial preservatives!  A win-win in my book!  I was very excited to test this recipe out using this product.

Within 30 minutes of making a dozen of these muffins half are gone.  Snacks for school, breakfast en-route to work/school and a snack with coffee have already claimed 6.  I better go and grab one for myself before they’re gone!  Enjoy the recipe.  It yields 12 regular sized muffins.

Ingredients:

1.5 cups of whole wheat flour 
1 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon ground ginger (I used ground Chinese ginger)
1/2 teaspoon salt (I used fine sea salt)
1/2 cup I Can’t Believe It’s Not Butter® Deliciously Simple – at room temperature
1/2 cup of good quality maple syrup 
1 large egg, room temperature
2 teaspoons of vanilla extract or paste
1 cup of unsweetened applesauce
1 cup of finely grated carrots
1/2 cup of toasted coconut (finely grated)
Optional:  Add raisins or walnuts (1/4 cup)

Directions:

Preheat your oven to 350 degrees.  Line your muffin tins with liners or spray with baking spray.  Set the pan aside.  In a large mixing bowl combine your dry ingredients – whole wheat flour, cinnamon, soda, ginger and salt.  Whisk to combine well.  In your stand mixer with the paddle attached, cream the I Can’t Believe It’s Not Butter® Deliciously Simple, maple syrup, egg, vanilla and applesauce.  Once blended, then add your dry mixture to the wet and slowly mix increasing speed as it incorporates.  By hand add the grated carrots and coconut.  Using a mini melon baller or small scoop, fill the muffin tins 3/4 of the way filled.  Bake for approximately 22-24 minutes or until a toothpick inserted comes out clean.  Let cool completely and then serve.  Top with a pat of I Can’t Believe It’s Not Butter® Deliciously Simple and enjoy!  Store uneaten muffins in an airtight container.  

 

Disclosure: This post was sponsored by  I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.

www.TryDeliciouslySimple.com

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— Knead to Cook

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12 Comments

  1. These look delish, but we are still in the deep freeze. I really want to make them and have everything but maple syrup. Any ideas for substitutes that would be healthy?:)

  2. Thanks for this! I love to cook and bake and try to take all the badness I can out of it 🙂

  3. This sounds marvelous, and I’d like to try it….as a bread, not muffins. Sorry, just not a muffin fan. Any changes, do you think, to recipe, other than time in oven?

    1. Please, I love when people modify to their needs/likes. You will need to bake longer, obviously. Start at 28-30 mins. but my guess is it will be done around 40 or so. Test the same way for doneness. 🙂 oxo

  4. What is the nutritional info per muffin (calories, fat, fiber?) if this recipe is divided by 12?

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