carrot / ginger / coconut muffins

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I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out…

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The season was spring and the place was sunny Charleston, South Carolina. I wanted these thankful treats to reflect her bright, balanced, divine being.

Something unique, slightly indulgent yet just lightly sweet. The combination of shredded carrots, coconut, yogurt and coconut oil keep these muffins super moist, but not heavy in any way. A perfect balance of lightness and grace along with a richly moist crumb.

I revisit these muffins now because spring has me craving baked goods that are delicate in both sweetness and richness. The pop of fresh ginger, sweet earthy carrots and tropical coconut have me excited for all the light and fresh summer eating that is to come so soon!

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What’s that furry blonde thing in the background? The Easter bunny?

Oh, it's just Sid, eyeing the muffin.

Oh, it’s just Sid, guarding the muffin.

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Happy Easter to you all, and treat yourself this spring with these balanced, unique, angelic-inspired muffins.

Carrot-Ginger-Coconut Muffins, adapted from Baker Street

  • 1 ½ cups white whole wheat flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t kosher salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/8 t ground ginger
  • 1/8 t allspice
  • 1/3 cup honey or agave nectar (increase to 1/2 cup for sweeter muffins)
  • 1 egg
  • 3/4 cup yogurt or buttermilk
  • 1/3 cup melted coconut oil (or 1/3 cup unsweetened applesauce)
  • 1/2 t vanilla
  • 1/2 t coconut extract (optional)
  • 1 1/2 cups grated carrots
  • 1 t minced fresh ginger
  • 1/3 cup shredded or flaked unsweetened coconut

Preheat oven to 400F. In a large bowl, mix together dry ingredients – flour, soda, baking powder, salt, and spices. In another bowl mix together wet ingredients – honey/agave, egg, yogurt/buttermilk, oil, vanilla + coconut extracts, fresh ginger, carrots, and coconut. Gently stir wet and dry ingredients together until just moistened. Put into greased or lined muffin pan (fills about 12 regular sized muffin cups) and bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Enjoy! -miche

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3 Comments to “carrot / ginger / coconut muffins”

  1. I don’t like coconut but I love your post😊

  2. And I sure hope Sid had one of those muffins in his Easter basket!

  3. Michelle, your posts are such a joy to read! You write so well and really have a gift, both for cooking and baking, and for incorporating that into your life and travels. Keep ’em coming!

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