Recipes

Sunshine Orange Carrot Coconut Muffins

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY BALANCED
MAMA PODCAST

find what you're looking for:

Socialize

Back-to-school time is on the horizon, and I’m slowly but surely pulling together recipes for lunch boxes and after-school snacks. Though we’re diving into homeschooling this year, we still have field trips (and our little still goes to daycare) so lunchboxes are definitely on our mind, and having delicious snack options for after school is too!

These delicious, simple (and vitamin c packed, immune-boosting) muffins are nutrient-dense, kid-friendly and the perfect school lunch lunchbox addition or after school snack (though they are not nut-free, so it all depends on your kiddo’s school policies!). They even make a great on-the-go breakfast!

Carrot Orange Coconut Sunshine Muffins
Makes 10 average-sized muffins or 24 minis

2 cups almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup orange juice
1/3 cup honey
2 eggs
1/4 cup melted (slightly cooled) coconut oil
zest of 1 orange (about 1-2 tsp)
1/2 cup shredded carrots
1/4 cup shredded coconut (more to top)

  1. Preheat oven to 350. Grease or line a muffin tin.
  2. In a medium bowl, whisk dry ingredients.
  3. In a separate bowl, whisk wet ingredients. Stir in dry ingredients until there are no more lumps. Fold in carrots and coconut.
  4. Bake in oven for 23-25 minutes until a toothpick comes out clean. Cool and serve!
Print

Sunshine Orange Carrot Coconut Muffins

  • Author: Kristin Dovbniak
  • Prep Time: 5 minutes
  • Cook Time: 23-25 minutes
  • Total Time: 53 minute
  • Yield: 12 muffins 1x

Ingredients

Scale

2 cups almond flour
/2 tsp baking soda
1/4 tsp sea salt
1/3 cup orange juice
1/3 cup honey
2 eggs
1/4 cup melted (slightly cooled) coconut oil
zest of 1 orange (about 12 tsp)
1/2 cup shredded carrots
1/4 cup shredded coconut (more to top)

Instructions

1. Preheat oven to 350. Grease or line a muffin tin.

2. In a medium bowl, whisk dry ingredients.

3. In a separate bowl, whisk wet ingredients. Stir in dry ingredients until there are no more lumps. Fold in carrots and coconut.

4. Bake in oven for 23-25 minutes until a toothpick comes out clean. Cool and serve!

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published.

Recipe rating