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Toasted Coconut Carrot Cake Muffins | thealmondeater.com | #vegan
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5 from 2 votes

Toasted Coconut Carrot Cake Muffins

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 16 muffins
Author: Erin


  • 1/2 cup shredded coconut
  • 2 cups whole wheat flour
  • 1/4 cup cane sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1/4 cup applesauce
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup shredded carrot
  • For the glaze:
  • 2 tbsp coconut milk
  • 1/2 cup powdered sugar or more if you want a thicker glaze
  • Optional: toasted coconut for topping


  • Preheat oven to 350°.
  • Pour coconut out onto a baking sheet and toast coconut until it's golden. Be VERY careful not to burn it--I recommend checking it after 3 minutes, then again after 5 minutes and so on. You want it to smell and taste like toasted coconut, not burnt! Once coconut is toasted, set it aside.
  • Combine flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside.
  • Next, melt coconut oil in microwave or over stovetop then set aside, allowing a few minutes for it to come to room temperature.
  • In a separate bowl, mix coconut milk, syrup, applesauce, vinegar, and vanilla together; then, add the coconut oil.
  • Combine wet and dry ingredients in the same bowl, then stir the shredded carrots and toasted coconut in by hand.
  • Line a muffin tin with muffin liners and distribute the batter into the liners. Bake muffins for 20-30 minutes, or until a toothpick comes out clean.
  • Remove muffins from the oven and while muffins are cooling, make the glaze by whisking milk and powdered sugar together.
  • Drizzle glaze over top of muffins, sprinkle them with extra shredded coconut and enjoy!