Carrot Cake Muffins

These light and tasty muffins are great for mid-morning or afternoon snacks.
They are easy to make and packed full of healthy ingredients.

Carrot Cake Muffins

Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Snack
Cuisine American
Servings 12 muffins


flours and powders

  • 3/4 cup Bob's Red Mill All Purpose Baking Flour
  • 3/4 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda

other non-liquid ingredients

  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup shredded carrots
  • 1/2 cup finely chopped pineapple

wet ingredients

  • 1/2 cup unsweetend applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup raw honey
  • 1 tbsp apple cider vinegar


  • Assemble ingredients.
  • Preheat oven to 350 degrees F. Have ready a 12 cup non-stick muffin pan.
  • Mix the flours, cinnamon and baking soda in a large mixing bowl.
  • Stir in the coconut, shredded carrot and pineapple.
  • Mix in the applesauce, melted coconut oil, honey and cider vinegar,
  • Using a spoon or scoop, distribute the batter into the 12 muffin cups.
  • Bake the muffins for 30 minutes. The tops should be firm to the touch.
  • Allow the muffins to cool for 5 or 10 minutes to firm up, then they are ready to enjoy.

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