coconut carrot vegan muffins
Baking frenzy Breakfast Dessert Recipe Vegan Vegetarian

Vegan Carrot Coconut Healthy Muffins

These are eggless dairy free muffins  which  can be prepared quickly when you are in need of breakfast or  tea time snacks.Always wanted to develop a recipe of  delicious  whole wheat muffins without dairy and eggs and after days of trial with the texture finally could get the exact ratio of the ingredients .The batter could be dense ,if you  find it difficult to handle add some more water.Instead of water soy milk can be used.These can be packed as snacks to the school or perfect for a party evening with friends or colleagues.

coconut carrot vegan muffins

Carrot and Coconut vegan muffins

These are eggless goodies with the sweetness of carrots and crunch from coconut topped with caramelised coconuts simply irresistible.

Course Dessert
Cuisine Fusion
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 muffins
Author indrani


Muffin base

  • 2 cups Whole wheat flour
  • 1/2 cup oil(vegetable or olive)
  • 1/2 cup desiccated coconut
  • 1/4 cup grated carrot
  • lemon juice 1/4 cup
  • 3/4 cup sugar
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla


  • 1 cup coconut grated
  • 1 cup sugar
  • 1/2 tsp vanilla


  1. Strain whole wheat flour and baking powder

  2. Pour lemon juice in a deep bowl and add baking soda.

  3. When the mixture starts to bubble add oil and beat with a electric or hand beater

  4. It will form a frothy mixture.Add powdered sugar and beat again

  5. Add vanilla and mix.

  6. Add carrots and coconut

  7. Add water and mix.

  8. Then fold in flour little by little till an easy to handle dense batter is formed

  9. Spoon the mixtures in already greased muffin molds until 3/4 th filled

  10. Bake in a preheated oven for 20 minutes at 170 degrees

Caramelized coconut Frosting

  1. In a pan add coconut and sugar and continue to stir until sugar melts and the mixture start leaving the sides of the pan.Add vanilla and stir thoroughly.

  2. Cool the muffins on a cooling rack and take out of the molds

  3. Top each muffin with caramelized coconut mixture


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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