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Skinny Carrot Muffins with Coconut Cream and Toasted Coconut Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 176 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Skinny Carrot Muffins topped with a luscious coconut cream are a healthier twist on classic carrot muffins. Made with wholesome ingredients like shredded carrots, coconut sugar, and applesauce, they are naturally sweetened and moist. The muffins are finished with a dreamy whipped coconut cream frosting and a sprinkle of toasted shredded coconut, making them perfect for a guilt-free treat or breakfast snack.

Ingredients

Muffin Batter

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 1/4 cup (50g) coconut sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon canola oil
  • 1 egg
  • 1 egg white
  • 3 Tablespoons (45 ml) milk
  • 1 1/4 cup (75g) shredded carrots
  • 1/4 cup (250g) unsweetened applesauce
  • 2 Tablespoons (20g) chopped walnuts
  • 3 Tablespoons shredded coconut

Coconut Cream Frosting

  • 1 can of full fat coconut milk, very cold
  • 2 Tablespoons (25g) confectioners sugar
  • 1 Tablespoon shredded coconut

Toasted Coconut Topping

  • 3 Tablespoons shredded coconut

Instructions

  1. Preheat Oven and Prep Muffin Pan: Preheat your oven to 350°F (180°C). Line a 9-cup muffin pan with paper liners and spray lightly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, nutmeg, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In another medium bowl, beat the coconut sugar, vanilla extract, canola oil, egg, and egg white together until creamy and well combined. Then add the milk and continue beating to integrate fully.
  4. Incorporate Carrots and Applesauce: Using a rubber spatula or wooden spoon, fold in the shredded carrots and unsweetened applesauce gently into the wet mixture.
  5. Add Dry Ingredients and Nuts: Mix the flour mixture into the wet ingredients just until combined, being careful not to overmix to keep the muffins tender. Fold in the chopped walnuts and shredded coconut flakes.
  6. Fill Muffin Liners and Bake: Spoon the batter evenly into the prepared muffin cups. Bake in the preheated oven for 23-28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  7. Prepare Coconut Cream Frosting: Chill the can of full-fat coconut milk well, then carefully scoop out only the thick solid cream into a bowl (discard or save the liquid for another use). With a hand mixer, whip the coconut cream with confectioners sugar and 1 tablespoon shredded coconut. Start mixing on low speed and gradually increase until the frosting is creamy and smooth.
  8. Pipe Frosting onto Muffins: Transfer the whipped coconut cream into a piping bag and pipe a generous swirl on top of each cooled carrot muffin. Place muffins in the refrigerator until ready to serve.
  9. Toast Coconut for Topping: Heat a small pan over medium heat and add the 3 tablespoons of shredded coconut. Toast, stirring constantly until golden brown and fragrant. Allow to cool completely before sprinkling on top of the frosted muffins for added texture and flavor.

Notes

  • Ensure the coconut milk is very cold to separate the cream easily from the liquid.
  • Do not overmix the batter to keep muffins tender and moist.
  • Store the muffins refrigerated after frosting to keep the coconut cream fresh.
  • The leftover coconut milk liquid can be used in smoothies or cooking.
  • Use paper liners and cooking spray to avoid muffins sticking to the pan.

Find it online: https://ivysrecipes.com/skinny-carrot-muffins-with-coconut-cream-and-toasted-coconut-topping-recipe/