Monday, May 2, 2016

Carrot Coconut Muffins a Big Hit in Health Class!

Last Friday in Miss Thompson's health class at CHMS we learned about carrots: how they're grown, how to prepare them, and their nutritional quality before heading into the kitchen. We whipped up some tasty coconut carrot muffins with local carrots from our farm partners at the Farm at VYCC and the students gave them a thumbs up! Check out the recipe below and stay tuned for our next harvest featuring mixed greens!

Coconut-Carrot Morning Glory Muffins (from Eating Well magazine)



  • 1 cup whole-wheat or white
  • whole-wheat flour
  • 1/2 cup old-fashioned rolled
  • oats plus 2 Tbsp., divided
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 tsp. vanilla extract
  • 1/4 cup coconut oil (see Tip),
  • melted if necessary
  • 2 cups shredded carrots
  • 1/2 cup unsweetened shredded
  • coconut plus 2 Tbsp., divided
  • 1/2 cup raisins (optional)

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

2. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt
and allspice in a medium bowl.

3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in
coconut oil. Gently stir in the flour mixture just until moistened. Fold in
carrots, 1/2 cup coconut and raisins.

4. Divide the batter among the muffin cups. Sprinkle with the remaining 2
tablespoons each oats and coconut.

5. Bake the muffins until they spring back when lightly touched and a
toothpick inserted in the center comes out with only moist crumbs attached,
30 to 35 minutes. Let stand in the pan for 10 minutes before turning
out onto a wire rack. Serve warm or at room temperature.


TIP: Look for coconut oil, in jars or tubs, near other cooking oils. It is solid at
temperatures below 76°F. To melt solidified coconut oil, remove the lid and
place the container in a bowl of very hot water; stir frequently until melted.

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