Banana Coco Carrot Muffins



  • 1 cup unbleached all-purpose flour
  • 1/2 cup spelt flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1 1/2 teaspoon aluminum-free baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cardamom



  • 1 ripe banana
  • 1/2 cup grated carrots
  • 1/2 cup neutral tasting oil, like grapeseed oil
  • 1/2 cup maple syrup
  • 1/3 cup full fat coconut milk (from a can)
  • 2 large Happy Egg Organic Free-Range Eggs
  • 1 teaspoon pure vanilla extract



  • 1/4 cup oats
  • 2 Tablespoons turbinado


  • Preheat the oven to 400°F and line a muffin tin with 10 liners. Set aside.
    • Note: these muffins are best made a day in advance.
  • Prep the dry ingredients. In a large bowl, whisk together all the dry ingredients. Set aside.
    • Note: always whisk together your dry ingredients before wet so that you don’t have to wash your whisk halfway through.
  • Prep the wet ingredients. In a large bowl, mash the banana with the back of a fork until no chunks remain. Add in all the remaining wet ingredients and whisk together until evenly combined.
    • Note: grate the carrots using your cheese grater.
  • Pour the wet ingredients into the dry ingredients and fold together with a spatula until just barely combined. Over stirring will create a tough, dense muffin. Using a spring release scoop, evenly distribute the batter into the prepared muffin tin. Batter should reach the top of each liner. Lightly sprinkle the tops with turbinado and generously sprinkle with oats.
  • Bake for 16-18 minutes or until the tops spring back at the touch of a fingertip. Remove from oven and allow to cool for about 5 minutes before setting a rack to cool completely. Store in an airtight container for up to 4 days at room temperature or in the freezer for a month.



  • This recipe can be flexible within reason, as long as the ratios are consistent and the fat content swaps are similar. For the spelt flour: try wheat pastry flour or buckwheat flour. For the oil, try melted and cooled butter or coconut oil. For an underripe banana, roast on a baking sheet while the oven preheats until the skin turns black. This will deepen the flavors and caramelize the sugars. For the coconut milk, try whole milk. For the maple syrup, you can get away with 1/3 cup when using a very ripe banana, though my family preferred it best at 1/2 cup.