Muffins can be a great choice for part of your breakfast, lunchbox, or a snack, but the kind that you get at the grocery store or coffee shop are usually just “meh”.  They look way better than they taste, cost way more money than they’re worth, and usually don’t pack much in the nutrition department.  That’s why I love making my own!

These apple, carrot and coconut muffins are a yummy addition to your breakfast or snack routine.  They are dairy free, and could be made vegan by replacing the eggs with an egg replacement (eg applesauce or mashed banana — I haven’t tried this personally but I imagine it would be super delicious!).  Bonus, they freeze well and reheat to oven-fresh level with a quick zap in the microwave, so I like to bake a batch and freeze about half of them right away, so that they can be part of my rotation without eating so many that I get sick of them (which is impossible anyway sooo…).  Bonus, each muffin includes some fruit and veggie, lots of fibre, and tummy-satiating fat from coconut and flaxseeds, making these a nutrition knockout.  Best of all, these are made in ONE BOWL!!!

apple, carrot and coconut muffins


Makes 12 muffins

Prep: 10 mins  Bake time: 25 mins  Total: ~35mins


2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
3 eggs
1/2 cup coconut oil (or other neutral vegetable oil, eg. canola or avocado)
2 tsp vanilla extract
2 cups grated carrots (about 2 medium carrots)
1 cup grated apple (about 1 medium apple)
1/2 cup wheat bran
1/4 cup shredded sweetened coconut, plus more for sprinkling on top
1/4 tsp salt
3 Tbsp ground flaxseed
1/4 cup raisins
1/2 cup chopped nuts (optional)


  1. Preheat oven to 350 F
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon and nutmeg.
  3. Add eggs, oil and vanilla extract. Mix well to combine.
  4. Add the carrots, apple, coconut, wheat bran, salt, and flaxseed. Mix well to combine.
  5. Fold in the raisins and nuts, if using.
  6. Line a muffin tray with paper or silicone muffin cups, or grease well.  Scoop the batter into the 12 muffin wells evenly.  Sprinkle a bit more coconut on top if desired.
  7. Bake for 20-25 minutes, until a toothpick inserted in the middle of muffins comes out clean.
  8. Let the muffins cool and enjoy!


Nutrition info per 1 muffin: (estimates as this will vary if using nuts/type used)

283 calories, 13g fat, 295mg sodium, 36g total carbs (3g fibre), 5g protein


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