Coconut Carrot Muffins Recipe
Recipe By Taste Of Home
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. Brittany Carrington, Tehachapi, California.
3.5
17 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Coconut Carrot Muffins Recipe
- 1 can Sliced carrots, drained
- 1/2 cup Canola oil
- 1.75 cup All purpose flour
- 1.25 cup Sugar, divided
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Pumpkin pie spice
- 3/4 cup Plus 1/2 cup sweetened shredded coconut, divided
- 1 Package cream cheese, softened
Nutrition
value
value
2654
calories per serving
207 g Fat15 g Protein182 g Carbs18 g FiberOther
Current Totals
- Fat207g
- Protein15g
- Carbs182g
- Fiber18g
MacroNutrients
- Carbs182g
- Protein15g
- Fiber18g
Fats
- Fat207g
Vitamins & Minerals
- Calcium79mg
- Iron8mg
- Vitamin A7mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9124mcg
- Vitamin B12< 1mcg
- Vitamin C1mg
- Vitamin E41mg
- Copper1mcg
- Magnesium73mg
- Manganese1mg
- Phosphorus263mg
- Selenium23mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home