Carrot, Coconut, and Brown Rice Muffins

By Holley Grainger  |   Published: Mar 12, 2015  |  Latest updated: Sep 9, 2019
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35 - Carrot, Coconut, and Brown Rice Muffins

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Carrot, Coconut and Rice Muffin

  • Author: Holley Grainger
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 20 1x

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Ingredients

  • 1 cup cooked U.S.-grown whole grain brown rice
  • ¾ cup whole wheat pastry flour
  • ¾ cup oat flour
  • ½ cup spelt flour
  • 1/3 cup shredded coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup shredded carrots
  • ½ cup vanilla Greek yogurt
  • 2 large eggs (beaten)
  • ½ cup agave nectar
  • ¼ cup unsweetened applesauce
  • 2 Tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Cook rice according to package directions
  3. Combine whole wheat pastry flour, oat flour, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
  4. Whisk carrots, Greek yogurt, and next 5 ingredients (through vanilla extract) in a separate bowl until combined.
  5. Add carrot mixture to flour mixture and stir just until moist. Gently fold in cooked rice.
  6. Place 20 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, until 2/3 full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
  7. Store muffins in the refrigerator or freezer to keep fresh.