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Carrot muffins with raisins and coconut

Carrot Muffins

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 18 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Filled with fresh carrots, coconut, and cinnamon, these Carrot Muffins are so easy and a perfect breakfast muffin. They are tender with just the perfect amount of spice.



  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons butter, melted and slightly cooled
  • 3/4 cup sour cream
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups grated carrots
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup raisins
  • 1/3 cup pecans, toasted and chopped


  1. Preheat the oven to 375ºF. Spray 18 muffin tins with cooking spray or line with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  3. In another bowl, mix together the butter, sour cream, eggs, and vanilla.
  4. Make a well in the flour mixture and pour the wet mixture in. With a spatula, mix the batter until mostly combined.
  5. Add in the carrots, coconut, raisins, and pecans. Stir just until combined – do not over mix.
  6. Divide the batter evenly between the prepared muffin tins.
  7. Bake until a toothpick inserted in the middle of the muffins comes out clean or only with moist crumbs, about 18-20 minutes.
  8. Cool for a few minutes in the tins, then remove to a wire rack to cool completely.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 muffin
  • Calories: 204
  • Sugar: 15 g
  • Sodium: 179 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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