Recipe for coconut and carrot muffins, very easy to make and that you will love, especially if you like these two wonderful ingredients. Find out how to make them at home.

Although relegated to the background after the rise of the popular muffins a few years ago, there is no doubt that  cupcakes continue to enjoy a remarkable position, especially since they are traditional cupcakes whose origin can be found around the 18th century.

It is believed that it was in the year 1755 when, in France (specifically in the Commercy region), a young servant named Madeleine Paulmier made shell-shaped pastries for the recently dethroned King of Poland Stanislaus I Leszczynski. This is how the Commercy madeleines (also known as madeleines de Commercy) were born.

Be that as it may, although the traditional recipe is made with wheat flour, eggs, butter, yeast and lemon, today it is possible to find a wide variety of options when preparing them.

A good example is the coconut and carrot cupcakes whose recipe we are talking about on this occasion. Very easy to make and tremendously delicious, ideal for coconut lovers. Do you dare to prepare them with us?

Recipe for coconut and carrot muffins


  • 250g Of flour
  • 120g icing sugar
  • 1 sachet of chemical yeast
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1 Royal Gala apple
  • 4 carrots
  • 40g shelled walnuts
  • 60g of raisins
  • 50g grated coconut
  • 250ml extra virgin olive oil

Preparation of the coconut and carrot muffins:

  1. Put the sifted flour and baking powder in a large bowl. Add the sugar and cinnamon and mix everything well with the help of a wooden spoon.
  2. Wash the carrots and the apple, peel and grate them. Add them to the previous mixture.
  3. Chop the walnuts and the raisins and add them to the previous mixture as well.
  4. In a separate bowl, beat the eggs. Then add the oil, mix again and add it to the bowl of flour. Mix everything well with the help of the wooden spoon.
  5. Grease the hollows of the molds with a little butter and distribute the dough in the hollows of the mold (it is ideal to fill three thirds of each hollow).
  6. Optional: If you wish you can add a little grated coconut on top of the cupcakes.
  7. Bake at 180ºC for 20-25 minutes.
  8. Once ready, remove from the oven and reserve until cool.

Remember that you can check the cooking status of the cupcakes very easily: just press -carefully- on the top of the cupcakes. If the dough returns to its initial state when the pressure is released, it will mean that they are ready.



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