Vegan Carrot Coconut Muffins
Very large, moist, carrot muffins that are perfect stuffed with walnuts, raisins and coconut.
Servings 24 giant muffins
Cost 5
Ingredients
- 1 ½ pounds carrots, peeled, trimmed, cut into small chunks
- 3 ½ cups all-purpose flour (435 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt, plus an extra pinch (my recommendation)
- 2 cups light brown sugar (420 grams)
- ½ cup granulated sugar (100 grams)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon freshly ground nutmeg
- ¾ cup grapeseed or sunflower oil (150 grams)
- ¾ cup unsweetened regular good coconut milk (180 grams)
- 1 teaspoon vanilla extract (optional)
- ¾ cup shredded unsweetened coconut (75-85 grams)
- 1 cup coarsely chopped walnuts or pecans
- ½ cup raisins (optional)
Instructions
Pureed Carrots
- Put the carrots in a large pot and add enough water to cover them by about an inch. Bring to a simmer. Simmer for about 25 minutes or until carrots are very soft, then drain well and let cool. Puree in a food processor or blender. Store up to one day in the refrigerator or until ready to use. Bring to room temperature before using. You'll need about 2 ½ cups or 600 grams carrot puree. It should be fairly thick -- similar to the texture of canned pumpkin.
Muffin Batter
- Preheat oven to 400 degrees F. You'll be turning down the heat to 350F, but starting the muffins at 400 for more rise.
- Spray 2 muffin pans (24 cavities) with cooking spray. Using 5-inch squares of parchment for liners, press liners into each cavity. The cooking spray helps the parchment stick. If you don't have cooking spray, you can use a light coating of oil.
- Mix the flour, baking soda, salt, sugar and spices together in a bowl.
- In a mixing bowl, whisk together the carrot puree, oil, coconut milk and vanilla (if using).
- Pour the dry ingredients into the carrot mixture and stir until moistened. Add unsweetened shredded coconut, nuts and raisins (if using).
- Divide the batter between the cups (Use a ⅓ cup measure or a large scooper).
- Put the pan in the oven, bake for 5 minutes at 400, then reduce the heat to 350 and bake for another 20 minutes or until muffins appear baked and cracked.