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Carrot Coconut Muffins RecipeCarrot Coconut Muffins


Carrot Coconut Muffin Recipe

Under 200 calories per serving and a good source of fiber, these filling muffins make a great on-the-go breakfast. This recipe uses fresh, sweet dates and shredded carrots to cut down on the amount of added sugar. Unsweetened applesauce eliminates the need for oil while keeping them tender and delicious.

Tips for the cook: The coconut topping goes well with the carrot, but it is optional. You can bake the muffins with no topping at all, or substitute the coconut with heart-healthy walnuts or sunflower seeds for crunch.

Nutrition Facts
Serving Size 1 muffin
Amount Per Serving
% Daily Value*
Total Fat 2.7g
6%Saturated Fat 1.2g
Trans Fat 0g
Cholesterol 60mg
Sodium 301mg
Total Carbohydrate 39.2g
Dietary Fiber 4g
Sugars 22.8g
Protein 5.3g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 muffins

Preparation time: 20 minutes

Baking time: 20 minutes


  • 10 fresh dates (such as Medjool dates)
  • 1 cup shredded carrot (about 2 small carrots)
  • ¼ cup raw sugar
  • 2 eggs
  • ½ cup unsweetened applesauce
  • ½ tsp vanilla
  • 2 tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup white whole wheat flour


  • 2 tbsp unsweetened shredded or flaked coconut
  • 2 tbsp raw sugar
  • ¼ tsp ground cinnamon


  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 6-muffin baking pan or half of a 12-muffin pan with olive oil or non-stick cooking spray.
  2. Add the dates to a small food processor and pulse until finely chopped. You can also chop them finely with a knife. Add the dates to a large mixing bowl.
  3. To the mixing bowl, add the carrots and the raw sugar. Stir the mixture, breaking up the dates so that they are evenly distributed throughout the shredded carrot. Stir in the egg and applesauce, and mix well. Add the vanilla.
  4. Next, stir in the baking powder, cinnamon, and salt until the ingredients are combined. Slowly stir in the flour, just until all the ingredients are incorporated.
  5. Transfer the batter to the prepared muffin pan. Fill each of 6 muffin slots with about ½ cup of the batter.
  6. In a small bowl, stir together the coconut, sugar, and cinnamon. Top each muffin with about 2 teaspoons of the mixture. Gently press it into the batter so that it sticks to the muffin top as it bakes.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Allow 5 minutes to cool. If necessary, slide a knife gently around the outside edge of each muffin to loosen it, and then remove the muffins from the pan and transfer them to a cooling rack. Serve warm or at room temperature.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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