Carrot Apple Coconut Muffins

Another Snack Day approaches for Nessa tomorrow and I decided to make Carrot Apple Coconut Muffins from Weelicious.  It is such a great resource for healthy snacks and meals for toddlers, babies and the whole family.   

To make life easier, I used my Cuisinart food processor to grate the carrots and apple.  Earlier today, I used it to make some roasted garlic and sundried tomato hummus.  

 

This recipe makes 30 mini-muffins but I made 24 mini muffins (as per my mini muffin pan) and 6 regular sized muffins. After filling my mini muffin pan, I used the remaining batter to fill 6 regular sized muffins in 4 oz custard ramekins lined with paper muffin liners.  

Carrot Apple Coconut Muffins

makes 24 mini muffins + 6 regular sized muffins

• 1 1/2 cups all purpose flour 
•  (I used 1 cup whole wheat flour + 1/3 cup wheat germ + 2 Tbsp flaxseed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/3 cup milk (I used 1/3 cup sour cream)
• 1/4 cup vegetable or canola oil
• 1/2 cup honey 
• 2 large eggs
• 1 teaspoon vanilla extract

• 2 carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)  (I forgot to peel my apple.  I ended up with 1 cup grated apple with great results)

1/2 cup unsweetened coconut flakes

1. Preheat oven to 350 degrees.  Combine the dry ingredients in a bowl.  In a separate bowl, combine the wet ingredients.  Slowly add the dry ingredients into the wet and stir to combine.  
2. Mix in the grated carrots, apple and coconut.   Place 1 tbsp of batter into greased mini muffin tins.  Bake mini muffins for 10-15 minute.  Regular sized muffins for 15-18 min for until toothpick comes clean.  Serve.

- Adapted from Weelicious:  Carrot Apple Coconut Muffins

My youngest couldn't wait to get her hands on one!  It was a hit!!  Hubby and the kids approved of this recipe (even when I used a blend whole wheat flour/wheat germ/ground flaxseed instead of all purpose flour).  The kiddies ate 2 mini muffins each and wanted more.  I had to hide the rest to bring for Snack Day tomorrow! 

Enjoy!

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Chewy Coconut Cookies

I have been trying to catch up on my Christmas baking, but alas, EVERYTHING has been eaten up!  I made chewy coconut cookies the other day.  When my son came home from school, he was so excited to see a pile of them cooling on a wire rack.  With a glass of milk in one hand, he proclaimed that the cookies were SO GOOD.

It's a relief that they turned out good since I was planning to take them to a friend's house.  The taste of coconut is not for everyone.  My mother is not particular with coconut but we LOVE it.  

These cookies remind me of the Chinese coconut tarts sold in Chinese bakeries in Vancouver.  They taste like the filling without all the work of making the tarts! 

I have been making these cookies for over a year..  It is a nice change from chocolate chip or oatmeal raisin cookies.  I am not sure if they are "kid-friendly", since coconut is not a classic kiddie flavour.  My children adore this sweet and chewy cookie with crisp outer edges.  

Chewy Coconut Cookies
makes about 2 dozen

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (I used soft non-hydrogenated canola margarine)
1/2 cup packed brown sugar (I used 1/3 cup)
1/2 cup white sugar (I used 1/3 cup)
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked unsweetened coconut

Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

- Adapted from Allrecipes.com:  Chewy Coconut Cookies

Enjoy!

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