Carrot Cake Muffins with Coconut Oil - Lily of the Desert

Carrot Cake Muffins with Coconut Oil

Easter is a time of celebration and eating all the sweet treats that the Easter Bunny (Mom and Dad) have brought to enjoy. Carrot Cake definitely is a favorite treat during Easter and this muffin recipe is a great idea for Easter morning breakfast since it is low in sugar and loaded with flavorful coconut oil, shredded carrots, and more.

Let’s Start With Coconut Oil

Coconut Oil makes an easy, heart-healthy substitute for butter in this muffin recipe, but not all coconut oils are made with the same quality. Tropical Plantation Coconut Oil is your ideal choice for coconut oil since it is:

  • Virgin and Unrefined, maintaining the original beneficial compounds of MCT’s without undergoing additional processes.
  • Cold pressed, meaning no heat is used in the extraction process to help retain the natural flavor of the coconuts.
  • Chemical free and USDA certified organic, giving you fresh and untreated oil without pesticides.

OK, let’s get to other ingredients you will need to round out our delicious carrot cake muffins.

Additional Ingredients

It wouldn’t be an Easter treat if we didn’t feature carrots and in this recipe they add such a nice amount of moisture that everyone will be asking for seconds. 

Greek yogurt adds some protein to the recipe and helps with the rise of the muffins. And you can always use dairy free options like coconut yogurt to give it even more a coconut flavor punch.

Aromatic spices like cinnamon and ginger that will have your kitchen smelling like a bakery on Easter morning.

Carrot Cake Muffins with Coconut Oil Recipe


  •  2 cups flour (You can use 50% whole wheat and 50% AP)
  •  2 teaspoons baking soda
  •  1/2 teaspoon EACH salt and ground ginger
  •  2 teaspoons ground cinnamon
  •  ⅔ cup melted Tropical Plantation Coconut Oil 
  •  1 cup light brown sugar
  •  1/2 cup unsweetened apple sauce
  •  1/4 cup greek yogurt
  •  3 large eggs, room temperature
  •  2 teaspoon vanilla extract
  •  2 cups carrots, finely shredded
  •  1/4 cup oats, divided


  • 1/2 cup EACH shredded sweetened coconut, raisins, AND walnuts


  1. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. If you want, you can line your cupcake pan with paper liners. Or spray the insides with cooking spray. Sprinkle half the oats on the liners, set aside.
  2. DRY INGREDIENTS: In a medium bowl, sift together the flour(s), baking soda, cinnamon, ginger, and salt, set aside.
  3. WET INGREDIENTS: In a large bowl with a hand mixer or stand mixer, on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined – about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. 
  4. BATTER: With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and optional ingredients like shredded coconut, raisins, and walnuts. The muffin mixture will be thick. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
  5. BAKE: Bake for 20-23 minutes or until a tooth pick inserted in the center comes out clean or with just a few crumbs. Let cool for several minutes before devouring!

Where to Find Tropical Plantation Coconut Oil! 

We can be conveniently found in about 99% of health food stores and most conventional retailers. Use our convenient store locator to find a nearby grocer or health food store that features Lily products. Or visit our website or one of our online retail partners including Amazon.

We hope you give this recipe a try and then share it on your social media! Tag @lilyofthedesert when you share please so we can like it! Don’t forget to connect with us on Facebook and Instagram!!


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