Inspired by Whole Foods’ morning glory muffins, these nutritious coconut carrot cake muffins are SO tasty. They are moist, fluffy, and packed full of wholesome ingredients like shredded carrot, applesauce, ground flax and whole wheat flour. Best part? They only require 15 minutes of preparation.

This is another recipe I’ve added to my many nutritious breakfast recipes, and it yields 12 muffins. So if your family doesn’t avert your plans and gobble them all up at once, you should have nutritious snacks for the whole week!)

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Got Flour Questions?

As a registered dietitian, I love any opportunity to incorporate more fibre, both for our family and my clients! Whole wheat and other whole grain flours contain exactly that! There is absolutely nothing wrong with using white flour either, but if you’re looking to up the fibre (and nutrient) content, whole wheat flour is great for this!

Super easy to make (just 35 minutes!), this coconut carrot apple muffins recipe is one of the most delish whole wheat flour recipes I’ve tried yet!

Whole wheat flour vs. all purpose flour

So we know that whole wheat and all purpose flour are different, but what is the actual difference? With all-purpose (or white) flour, the wheat used gets refined. Through this process it is stripped of its bran (outer layer) which contains nutrients like fibre,  B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals.  [source]

For this reason, using whole grains can offer additional nutrition benefits that refined or “white” (aka all purpose-flour) may not. That said, there is absolutely nothing wrong with using white flour. For certain recipes you may want the softer texture or taste white flour provides and that’s totally ok too! 

Can I substitute all purpose flour for whole wheat flour?

You betcha! The only thing to note – it’s not a 1:1 switch so you’ll have to do a tiny bit of adjusting. (If you just replace your all purpose flour with the exact amount of whole wheat flour, your muffins might turn out a little too dense!) 

Some bakers like to use half and half (half whole wheat + half all purpose), but you can also try using ⅓ of the amount of flour the recipe needs. E.g. If it calls for 1 cup of all purpose flour, try only using ⅓ cup of whole wheat flour with ⅔ cup of all purpose.

Is whole wheat flour good for you?

Unless you have celiac disease or an intolerance to wheat, then absolutely yes! Whole wheat flour contains bran and fiber which slow down the dissolution of starch into glucose (sugars!). This helps sustain steady blood sugar levels instead of creating those spikes in those levels!

Fibre, soluble fibre in particular, can also help keep cholesterol levels down and supports smooth digestion. The phytochemicals found in the bran and germ of whole wheat flour—plus essential minerals  like magnesium, selenium, and copper—have also been shown to help in the prevention of some forms of cancer.

Thank you whole grains!

Image of a hand holding a muffin and spreading butter on it with a rose gold butter knife.

Other Health Benefits

These muffins are perfect for an energizing meal prep breakfast or snack on the go. Coconut, flax, apples and carrots provide even more fibre, plus other nutrients like Omega-3 fatty acids and antioxidant Vitamin A. Check out this impressive list below! 

Coconut: Is rich in important minerals, like manganese (supports enzyme function and healthy metabolism) and copper (aids bone formation and heart health)!

Flax: Contains the omega-3 fatty acid, ALA (α-linolenic acid), lignans, and fiber! These nutrients can play roles in the prevention of cardiovascular disease, diabetes, osteoporosis, cancer, autoimmune disease, and neurological disorders (Not bad hey?)

Apples: Have strong antioxidant “activity” protecting out cells from free-radical damage, and contain a good dose of soluble fibre which can help lower cholesterol levels.  
Carrots: Are also rich in cell-protecting and anti-aging antioxidants like carotenoids, flavonoids, and polyacetylenes … plus a TON of vitamins and minerals! The carotenoids and polyphenols in carrots also support eye health!

Share Your Muffins With Me!

So now that you have a nutrition-packed, energizing, DELISH and easy-to-make muffin idea, I hope you enjoy a little boost in your snack or breakfast game!

If you make them, please take a photo and share with me on Instagram @lindsaypleksot so I can see your beautiful creations! If you loved them, leave a comment and star rating below. I love to see these recipes coming to life in your kitchens! 

Enjoy! xo

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Coconut Carrot Muffins in a 4x3 steel muffin tin with one muffin turned on it's side

Wholesome Coconut Carrot Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lindsay Pleskot
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 mintues
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baked
  • Cuisine: European
Print Recipe

Description

Inspired by Whole Foods’ morning glory muffins, these healthy coconut carrot cake muffins are SO tasty. They are moist, fluffy, and packed full of wholesome ingredients, like shredded carrot, applesauce, ground flax and whole wheat flour. Best part? They only require 15 minutes of preparation. Recipe yields 12 muffins.

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1/4 cup ground flax
  • 1/3 cup granulated sugar
  • 1/4 cup packed natural brown sugar
  • 1 + 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 2/3 cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1 apple (3/4-1 cup cored, peeled and diced or shredded- fuji, gala, ambrosia recommended)
  • 1 large carrot (about 2/3 cup), shredded
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup raisins and/or chocolate chips
  • 1/4 cup + 2 tbsp dried flaked unsweetened coconut, divided

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix together flour, flax, sugars, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
  3. In a separate bowl, whisk together eggs, applesauce and vanilla, then add to flour mixture and stir just until combined.
  4. Add apples, carrots, walnuts, raisins/chocolate chips and 1/4 cup of the coconut and stir gently until well combined.
  5. Spoon batter into 12 muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 20 to 25 minutes, or until cooked through.