Coconut Carrot Cake Muffins

Good morning!  I know I disappeared for over a week but I’m back.  The past week has been amazing having spent Easter at Ocean Isle and then I stayed until I met Big Guy in Charleston on Thursday.  After a long, rainy drive yesterday, I finally made it home around 8pm.  Whew.  I’ve already done four loads of laundry but I have to admit there are still a few things in the car that need to be unloaded.  This week will be spent getting our life back in order.  I promise I’ll dedicate an entire post (or two) to Charleston but today I’m sharing a bright muffin recipe that will be the sunshine on this dreary day.


Carrot cake is Big Guy’s absolute favorite.  However, the last thing we need is a huge cake sitting on the counter that’s loaded with sugar and calories.  These muffins are healthier yet still delicious and satisfying.  Big Guy enjoyed these for breakfast the week before we went off the map.  The muffins are full of produce – banana plus shredded apple and carrot (use your food processor to shred to save LOTS of time!) as well as good-for-you ingredients like coconut oil, ground flax seed (instead of hemp seed), oats and cinnamon (plus some other spices).

And instead of frosting, though I do love cream cheese frosting (!), the muffins get a sprinkle of unsweetened coconut before baking.

I hope you’re having a lovely week and I promise there’s some sunshine coming.


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