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Carrot Cake Power Muffins

Coconut Carrot Cake Power Muffins

  • Yield: 16 muffins 1x


  • 2 eggs
  • ¼ cup coconut oil, melted
  • 1 ripe banana, mashed (roughly ⅓ cup)
  • ½ cup unsweetened applesauce
  • ½ cup plus 2 tablespoons light brown sugar
  • ½ cup milk of choice (dairy, almond, coconut)
  • 1 cup grated carrot (roughly 2 large carrots)
  • ½ cup grated apple (roughly 1 large apple)
  • 1½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • Pinch of fine salt
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon ground flaxseed
  • 1 tablespoon hulled hempseed
  • ½ cup flaked unsweetened coconut, plus a few more tablespoons for topping muffins


  1. Preheat the oven to 375°F and line a muffin tin with paper liners (I needed one full-size tin and one half-size tin). Spritz the liners with nonstick spray.
  2. In a large bowl, whisk together the eggs, coconut oil, banana, applesauce, brown sugar, and milk. Mix well.
  3. Using a food processor (or box grater), grate the apple and carrots.
  4. In a second bowl, combine the flour, oats, salt, baking soda, spices, flaxseed, hempseed, coconut flakes, and grated carrots and apple. Mix well to combine.
  5. Gently fold the dry ingredients into the wet, mixing until everything is just combined. Resist the urge to overmix – you want to stir until there are no clumps of dry flour/oats.
  6. Fill the muffin tins with the mixture, filling each muffin cup about ¾ full. Sprinkle each muffin with a pinch of coconut flakes.
  7. Bake for 20-25 minutes, or until the muffins are set in the middle and golden brown around the edges. Allow to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling.
  8. Store at room temperature in an airtight container for up to three days (they will last up to a week in the fridge).