I’ve been making these muffins regularly for the past several months and we absolutely love them! They’re great as a grab-n-go breakfast or a mid-morning snack to hold you over until lunch time. Mr. Nurture, who’s not even really a big fan of muffins, absolutely loves them, and Baby Y? He’s a total fan too 🙂
I found this recipe from Martha Stewart, and the first few times, I followed the recipe exactly. Once I was comfortable, I started what would be a month-long tweaking of the ingredients and the method, until I had what I thought was the perfect muffin…
…That is until last month, when I tried making them with freshly ground whole wheat flour from my new Wondermill grain mill!
Seriously, if you’ve never milled your own flour, do yourself a favor and try it at least once. The resulting flour is just divine! Perfectly ground, light and fluffy (even the whole wheat!), and the smell… oh, the smell. I didn’t even know grinding up wheat berries would smell so wonderfully!
I was so excited to try these when they came out of the oven, but I held myself back and allowed them the proper cooling time before handing one to my husband (my resident taste tester.) 🙂
One word: Awesome.
I’ll take that as a success in my book!
The main players here are carrots and oats, with a bit of mashed bananas, coconut flakes, and cinnamon. With just half a cup of brown sugar and the natural sweetness of the bananas, these muffins are great on their own or as an after-dinner treat.
I also used organic coconut oil instead of the original EVOO called for in the recipe. Because of coconut oil’s high melting point, it’s very important to either use room temperature ingredients, or mix up the ingredients exactly how I explain below, to keep it from solidifying in the batter!
We’ll start with our dry ingredients. Mix up the first 7 ingredients until there are no lumps.
Then add the oats and coconut flakes.
Then add the egg, milk, vanilla, and banana and stir very well. Ideally, these ingredients should be room temperature so they don’t harden the coconut oil in the next step. But if you mix them in first and then add the coconut oil, you should be fine.
Add the coconut oil and stir until blended.
Finally, add the shredded carrot and mix until it’s distributed throughout.
Grease your muffin pan with coconut oil. (I just brush it onto each muffin cup with a pastry brush.) Use a 1/3 cup measuring cup to scoop the batter into the muffin cups.
Pop them in the oven for about 25 minutes, or until a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring them to cooling racks.
These muffins are so versatile, you could totally change up the add-ins to suit your tastes. The original recipe calls for raisins, instead of coconut flakes, so you could try that. Or you could do dried cranberries, or switch out the bananas with apple sauce, or add some nuts… Really, the possibilites are endless!
Do you use pre-ground or freshly-ground flour in your baking? Have you ever considered using a grain mill to grind your own flour?
|Carrot-Oat Coconut Muffins||
- 1 1/4 cups whole wheat flour (freshly ground is best!)
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tsp cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- 1 cup old-fashioned or quick-cooking oats (NOT instant!)
- 1/2 cup coconut flakes
- 3 tablespoons coconut oil, melted + more for greasing pan
- 1 large egg, beaten
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 4 medium carrots, shredded
- 1 medium ripe banana, mashed
- Preheat oven to 400 degrees. Brush a 12-cup muffin pan with melted coconut oil.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until there are no lumps.
- Stir in oats and coconut flakes.
- Add beaten egg, milk, vanilla, and mashed banana, and stir until blended. Then add coconut oil and stir. Add shredded carrot and stir until distributed throughout batter.
- Fill each muffin cup with 1/3 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes.
- Let muffins cool in pan for 5 minutes, then transfer to cooling racks.
- Muffins will keep at room temperature for few days, then should be stored in the fridge to maintain freshness (if they last that long!).
This recipe is part of the Grain Mill Challenge series and was also posted at the Grain Mill Wagon website.
I just made these for my breakfasts at work this week. I didn’t have coconut oil so I used EVOO, and I used unsweetened shredded coconut instead of flakes. They’re DELICIOUS! Thank you for this recipe!
You’re so welcome! Now you’ve got me in the mood to make some this week. 😉
Saw your post on twitter about these. Guess what I’m making for afternoon snack today now? Thanks for sharing! 😀
Really like these muffins!! I increased the amount of banana and added dates……that worked too. Thanks so much for sharing:)
Just made them and they taste great. I swapped out the sugar for dried stevia leaves and went sugar-free. Great recipe.
You have a grain mill? I had no idea this was even possible! That’s so cool!!!!! I am totally putting that desire out there in the universe! I love your pictures too! They totally make me wanna bake something!
P.S. Have you ever rolled your own grouts? You’ll NEVER go back to that boxed stuff, HONEST! The roller is about $50 and worth every dollar….
I made dog treats today with fresh Red Wheat. I usually add at least a few dried beans when I mill flour to add protein to any recipe. Our dog loved the treats…. I can’t wait to try the muffin recipe too! Thanks
I’ve made these twice so far and they are fantastic! I have used just 2 carrots both times, and added pumpkin seeds. I made some honey cream cheese spread to go with them. Like dessert, but healthier!
Erin, that honey cream cheese spread sounds amazing! Glad you enjoyed them, and I love the addition of pumpkin seeds! Gotta try that next time 🙂
Thanks for linking up @ CountryMommaCooks link and greet party…..hope to see you again tomorrow : )
These look so yummy, Sarah!!!
Thanks for sharing with my Super Link Party! 🙂
I grain my own flour as well and the first time I attempted to make scones with it, they came out resembling muffin tops! I’ve since learned the ways and only use store bought for recipes that call for a small amount and I don’t have any saved in my freezer. I really love it though!
These look incredibly healthy and delicious. I love that you are using coconut oil. I just got some for another recipe and would love to use it again.
These look delicious, and I love your photo play-by-play!
I am posting to Pinterest! Not sure if my son will eat these since he can see the carrots and he gets a little picky! I know my daughter would like these! Thanks for sharing!
This looks so delicious! I like your idea of substituting coconut oil for the olive. I wish I was more of a baker!
haha you can’t put olive oil in these muffins, would taste like olives!
Have you ever tried olive oil in baked goods? It’s actually very good! Doesn’t taste like olives really, just a deeper, richer flavor. Goes great with chocolatey baked goods. 🙂
I use olive oil (and coconut oil) all the time in place of canola. Works great.
Yummm!!!! Pinning! 🙂
The muffins look delicious! I am definitely interested in learning more about using a grain mill.
Yum, yum!! These look so tasty – perfect for weekend baking 🙂
I have never been the “baking” type of mom but these do look good and since they are homemade you know exactly what is in them! I love all of your step-by-step photos too cause they I know what it *should* look like – but then my stuff never turns out like the photos LOL
Gabby @ the veggie n
YUM, these look so wholesome and healthy. I love muffins with a good chew!