Dairy Free Carrot-Coconut Muffins

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Hello all! Can you believe there’s only 1 week left in May?!

Some parts of this year absolutely drug on (like when my daughter broke her arm while my husband was away for training), and others have just flown by (like when I was trying to finish my eBook)!

I’ll be honest and say I’m not looking forward to the heat, bugs, and humidity of Hawaiian summer, but I am looking forward to my Little Lady getting a break from school and our trip back to FL in June.

Speaking of June…I’ll be taking the whole month off! This is the last post you’ll get from me until July. 🙂 I want to enjoy our vacation and not be worried about composing and editing blog posts. I’ll be back though, with some yoga suggestions, more recipes, and perhaps some spiritual musings. ♥

Anyway, after all my hard work getting my eBook written, edited, and launched, I thought a nice, easy recipe was a good way to round out the month. Today I have for you Dairy Free Carrot-Coconut Muffins.

I made these for a Mother’s Day potluck party and they were a huge hit. I knew then that I had to share them here. Be sure to read the “additional notes” section after the recipe for suggestions on sugar content and different types of flour I tried.

Ingredients                                                                                                                                                                         Yield: 1 dozen muffins

  •  1 1/4 cup Spelt flour OR unbleached all purpose flour *see note below
  • 3/4 cup brown sugar *see note below
  • 1 cup unsweetened shredded coconut
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp baking powder
  • 1 scant tsp salt
  • 1/2 tsp baking soda
  • 1 large carrot shredded, about 1 1/4 cup
  • 2 eggs, beaten
  • 1/2 cup unsweetened almond milk, coconut milk, or water
  • 1/2 cup softened or melted coconut oil (unrefined gives it a nicer flavor)
  • 1 generous tsp real vanilla extract
  • 1/2 tsp apple cider vinegar OR white vinegar OR lemon juice *see note below


  • Preheat oven to 375°F
  • Grease muffin tin lightly with coconut oil or line with cupcake liners.
  • In a large bowl, whisk together dry ingredients.
  • Add remaining wet ingredients and stir well with a spatula, until incorporated.
  • Portion out into a muffin tin, about 3 tbsp of batter per muffin.
  • Bake about 18 minutes, rotating halfway through.
  • Muffins are done with they spring back when touched or when a toothpick or butter knife inserted into the largest muffin comes out clean.

Additional Notes

  • I have used both whole wheat flour, white all purpose flour, and spelt flour for these. We all agreed that we liked the spelt flour the best. The batter for the spelt flour was much thinner and wetter, but yielded a softer, lighter muffin. The white flour muffin was thicker and denser.
  • If you would like sweeter muffins, firmly pack the brown sugar into the measuring cups before adding it to the batter. For not-so-sweet muffins, do not pack the sugar, just spoon it in until full. There is a noticeable difference between the two. This is just personal preference, but I like the less sweet muffins while everyone else liked the sweeter ones.
  • The type of acid you use, either style of vinegar or lemon juice, doesn’t matter as long as you add it in. There’s no acid in the water or milk alternative, so it’s important to add it in so they will rise properly.

These really are so good! They have great texture from the chia seeds and shredded coconut and a great, light texture from the spelt flour. I can’t recommend these enough! If you have all the ingredients already on hand, go ahead and make a double batch because these go FAST!

Happy Eating!♥

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