Ingredients

The following ingredients have 11 Servings
  • 1 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup chopped walnuts
  • 1 cup thinly shredded/grated carrots
  • 1 cup sweetened shredded coconut
  • 1/2 cup plain greek yogurt
  • 5 TBSP butter, melted and cooled
  • 3 TBSP oil
  • 1 tsp lemon zest ((or zest of 1 lemon))
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1.5 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon ((plus extra to taste))
  • You'll also want to grab some paper muffin liners to keep the muffins nice and soft!
  • 3 TBSP cream cheese
  • 1/2 tsp honey
  • 1 TBSP crushed walnuts
  • 1/4 cup powdered sugar
  • a dash of cinnamon
  • a few drops of vanilla

Instruction

  • Preheat oven to 350 degrees F.
  • Line a muffin tin with paper liners and get to work!
  • In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar].
  • Next, add your walnuts and coconut to the dry mixture. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest.
  • Add carrots to wet mixture.
  • Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a thick batter is formed without over-mixing.
  • Next pour your batter into the muffin liners and bake at 350 for 23-25 minutes.
  • Do the tooth-pick test around 20-24 minutes to see if they cook a little quicker due to oven variations, since all our ovens march to the beat of their own drums from time to time.
  • Once the tooth pick comes out clean pull them from the oven, remove from the tin, and place on a cooling rack to cool.
  • FOR THE GLAZE: Bring cream cheese to room temperature to soften, then whisk together and top with crushed walnuts and a bit of shredded coconut for garnish.I go light on the glaze so I can inhale multiple muffins, but feel free to double or triple the glaze recipe. It's good on everyyyything! =)