Waffles made from zucchini bread are a healthier alternative. You can freeze leftovers and reheat them in the toaster if you have any. Also delicious smeared with peanut butter.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup brown sugar
- ⅔ cup white sugar
- 1 cup flaked coconut
- 2 eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 3 carrots, grated
- 1 (8 ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
- 1 cup sifted confectioners’ sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
- In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
- In a small bowl, combine confectioners’ sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 96 mg |
| Sugars | 23 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made these for Easter. Used 1 cup whole wheat flour and 1 1/4 cups white. Used 5 carrots and cut the sugar in half. Used 1/4 cup applesauce and 1/4 cup vegetable oil. Added 1/3 cup raisins and 1/3 cup walnuts. Made 12 muffins and 3 mini loaves. The glaze was kinda weird. I didn’t like the brown color. Might use cream cheese frosting or plain glaze without the cinnamon next time. Loved the low calorie count on these! Would definitely make again.
The most delicious carrot muffins I’ve ever tasted!
Easy to make, very delicious and the cinnamon glaze is a nice addition. I will definitely be making these again.
Yummy! Muffin making is generally not my specialty but this was an easy recipe with great results. Omitted coconut because I don’t like it and didn’t have any on hand anyway. The pineapple gave it a really moist extra touch. Not sure I got the icing completely correct (tasted fine but looked funny to me) and actually the muffins are fine without icing. Recommend, will definitely make again.
made these exactly as written…. they’re delicious… will definitely be making them again
These baked beautifully. They sprung back after20 minutes in the oven. I used extra spice but I’d still like to taste it a little more. I used half whole wheat flour and half white. I didn’t have pineapple so I used peach fruit cups. I used 2/3 c of coconut and 1/4 cup of chopped walnuts. I made a cream cheese frosting on one dozen and the cinnamon glaze on the second dozen.
I’ve actually made this recipe twice now, the muffins are spectacular. Although I think the key ingredients are the two sugars. I haven’t used coconut, but have added walnuts and some chopped apple. The tablespoon of vanilla is also too much, it should just be a half. Also, I’ll take it easy on the allspice next time too. I am a perfectionist with baking, and I must say, this recipe is pretty close to perfect.
I made the suggested alterations of cutting sugar by half and increasing the carrots to 5. Fantastic!
Excellent – tasty. Loved them!
These turned out great ! Followed the recipe … yum ! Will definitely make again 🙂
We have made this a few times, and it has become our go to recipe for carrot cake. The only real changes I made were that I removed the pineapple due to an allergy and used craisins because that is what we had on hand. I usually just eyeball the spices and vanilla, and have doubled the carrot. I loved the glaze, as I am not a big fan of cream cheese frosting… While teaching my teenaged daughter to cook, I gave her this recipe to make, and I took some to work with me… my co-workers (construction workers) RAVED about them. So much so that when introduced to spouses at the Christmas party, the wives all said things like “So YOU’RE then one who made those!”. THANK YOU so much for a delicious recipe!
I tried to adapt this recipe to a gluten-free recipe by substituting the flour with gluten free flour & adding Xanthan gum as a thickener; lets just say they were edible and gave a hint to what the possibility was of their potential. I need to try this again.
I made the recipe as written, but took the advice of some other reviewers and added five medium-sized carrots to emphasize the carrot taste. I also added some raisins. Although the bottoms of my muffins burned, I am laying that off to either my pans or too hot of an oven. The taste and texture of these muffins is excellent. I will be making them again. Thanks for sharing!
Loved it – made it with gluten free flour and didn’t do the glaze to reduce calories. Very tasty!
I used fresh pineapple since I had it on hand. Also added raisons. I used applesauce in place of oil. but it was too applesaucy-sweet….would use the oil if I made them again. Also cut sugars….too sweet. I used 25 larger baby carrots. and still not a very carroty taste – go figure.
Loved these muffins!
Loved them!! Making them again tonight!! Thanks for the recipe!!
Great recipe and really easy. It is also idiot-proof. How do I know? Well, I forgot to add the carrots! However, I did have the foresight to add a cup of raisins to the batter and the cupcakes taste great.
I did everything like the recipe but it was very heavy not like my blueberry muffins . My toddler helped but she only had two bites 🙁 Was so happy I found a way for her to get her carrots any idea to make them fluffy spongy even?
Excellent! They tasted like little carrot cakes, but far less rich (put some cream cheese icing though, and you’ve got the richness!). I subbed yogurt for the buttermilk, and they came out moist and delicious. Wonderful recipe!!
I cut this recipe in half and made mini muffins. I was making this for my 2 year old and didn’t know if he’d like it, so I didn’t want to make a full batch. I did make some changes as well. I left out the coconut and replaced the oil with applesauce and the buttermilk with regular milk. I also increased the carrot (a half batch called for 1 1/2 and I used about 2 1/2). I kept the temp of my oven at 375 and the mini muffins were done in about 13 minutes. I ended up with 31 of them filling the pan 3/4 of the way. Next time I make these, I will omit the white sugar and the allspice. They just had a bit more spice than I wanted. All in all, they came out very moist and I will definitely make these again.