These Carrot Muffins with Coconut Whip are a delightful blend of cozy warmth and tropical freshness. Moist, spiced muffins packed with shredded carrots are perfectly complemented by a light, creamy coconut topping. The subtle sweetness of the muffins pairs beautifully with the rich, velvety texture of the whip, creating a treat that feels indulgent yet wholesome. In just under an hour, you’ll have a batch of these golden beauties ready to enjoy.

Every bite offers a satisfying contrast—soft, tender crumb meets the airy, melt-in-your-mouth coconut whip. The warm spices like cinnamon and nutmeg mingle with the natural sweetness of carrots, while the coconut adds a hint of tropical flair. Whether for breakfast or dessert, these muffins are a guilt-free way to satisfy your cravings. Perfect for sharing or savoring solo, they’re sure to become a favorite in your kitchen.

Ingredients for Carrot Muffins with Coconut Whip

Carrot Muffins with Coconut Whip Ingredients

8 oz. carrots (chopped and peeled)
1 egg
⅓ cup sugar
¼ cup applesauce
½ teaspoon vanilla extract
¼ cup coconut oil (melted)
½ cup all-purpose gluten-free blend (or all-purpose flour)
½ cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 can full-fat coconut milk (refrigerated overnight, for the coconut whip)
2-3 tablespoons maple syrup or sifted powdered sugar (for the coconut whip)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin.
Prepare the carrots: Place the chopped carrots in a food processor and pulse a few times until grated.
Mix wet ingredients: Add the egg, sugar, applesauce, vanilla extract, and melted coconut oil to the food processor. Blend until well combined.
Combine dry ingredients: In a separate bowl, sift and mix together the flours, baking powder, baking soda, cinnamon, and salt.
Fold together: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Fill the muffin tin: Scoop about ⅓ cup of batter into each muffin cup.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
Cool: Let the muffins cool completely in the tin before frosting.
Make the coconut whip: Carefully open the refrigerated coconut milk can and scoop off the thick, solidified part on top. Do not shake the can. Save the liquid for another use.
Whip the coconut cream: Whisk the solidified coconut milk vigorously by hand or in a mixer until fluffy. Add maple syrup or powdered sugar to taste.
Frost the muffins: Spoon a dollop of coconut whip onto each muffin and sprinkle with a dusting of cinnamon.

Perfect Pairings: Serving Suggestions

These carrot muffins with coconut whip are delightful on their own, but they pair beautifully with a hot cup of coffee or tea for a cozy breakfast or afternoon treat. For a more indulgent experience, serve them alongside a fresh fruit salad or a dollop of Greek yogurt. They also make a great addition to brunch spreads or dessert tables!

Keep It Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’ve frosted them with coconut whip, keep them refrigerated. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. The coconut whip can be stored separately in the fridge and whisked again before serving if it softens.

Mix It Up: Recipe Variations

Feel free to customize these muffins to suit your taste! Add a handful of chopped walnuts or pecans for crunch, or mix in raisins or shredded coconut for extra sweetness. If you’re not a fan of coconut whip, try a cream cheese frosting or a simple dusting of powdered sugar. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Time-Saving Hacks

To save time, grate the carrots in advance and store them in the fridge until you’re ready to bake. You can also prepare the dry ingredients the night before and keep them in a sealed container. If you’re short on time, skip the coconut whip and enjoy the muffins plain—they’re still delicious!

Essential Equipment Tips

A food processor makes grating the carrots a breeze, but you can also use a box grater if needed. For the coconut whip, a hand mixer or stand mixer will give you the fluffiest results, but a whisk works too—just be prepared for a little arm workout! Use a standard 12-cup muffin tin for even baking, and don’t forget the toothpick to check for doneness.