Carrot-Coconut Muffins

Yield: 12 servings
Calories: 177
Theme: New
Rating:  This recipe has not been rated

Celebrity chef Sandra Lee replaces the oil in boxed carrot cake muffin mix with organic carrot baby food and apple juice for a healthy makeover. Plus, using carrot cake mix instead of traditional muffin mix makes these muffins turn out super soft. Try this easy recipe for a quick and tasty breakfast or dessert.


  • Canola oil cooking spray, Mazola® Pure
  • 1 box (15.25-ounce) Supermoist Carrot Cake Mix, Betty Crocker®
  • 3 jars (4 ounces each) organic carrot baby food (pureed), Earth’s Best®
  • 1 cup shredded coconut, Baker’s®
  • 3 tbsp apple juice, Tree Top®
  • 1 tsp ground cinnamon, McCormick®
  • 1/2 tsp ground ginger, McCormick®
  • 3 tbsp dried cranberries


1. Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.


2. In a large bowl, stir together muffin mix, carrot baby food, coconut, apple juice, cinnamon, and ginger until combined. Spoon batter into prepared muffin cups, filling each two-thirds full.


3. Bake muffins in preheated oven for 18 to 20 minutes or until tops are golden brown. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

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