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Coconut, Carrot & Zucchini Muffins

Prep Time:

30 min.

Cook Time:

1 hr.


12 muffins



About the Recipe



  • 1 3/4 cups all-purpose flour

  • 2 tsp. ground cinnamon

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 1/8 tsp. ground nutmeg

  • 2 large eggs, lightly beaten

  • 1 cup light brown sugar

  • 3/4 cup buttermilk

  • 1 tsp. vanilla extract

  • 1 cup shredded carrot (about 1 medium)

  • 1 cup shredded zucchini (about 1 small)

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup coarsely chopped walnuts

  • 1/3 cup melted coconut oil


  • 1/4 cup all-purpose flour

  • 1/4 cup light brown sugar

  • 2 Tbsp. unsweetened shredded coconut

  • 2 Tbsp. coarsely chopped walnuts

  • 1/8 tsp. salt

  • 2 Tbsp. solid coconut oil


1. Preheat oven to 400°F. Line a 12-cup muffin tin with baking cups.

2. To prepare muffins: Combine 1 3/4 cups flour, cinnamon, baking powder, baking soda, 1/4 tsp. salt and nutmeg in a large bowl. Whisk eggs, 1 cup brown sugar, buttermilk and vanilla in a medium bowl until smooth. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Fold in carrot, zucchini and 1/2 cup each coconut and walnuts. Add melted coconut oil and stir until incorporated. Divide the batter evenly into the prepared pan.

3. To prepare streusel: Combine flour, brown sugar, coconut, walnuts and salt in a small bowl. Using your fingers, massage solid coconut oil into the mixture until combined (the mixture will be crumbly). Sprinkle some streusel on each muffin.

4. Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

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