This week in the blog world, you’ll see pictures and read recipes for big, expensive, main dishes for Easter. Not here. Those blogs have budgets. And plans. And more money than us. So you won’t be seeing any Easter spiral hams or fancy lamb dishes here. What you will see, however, are a few Easter themed desserts, sides, and breakfasts and we’re just hoping that’s good enough for you. Good? Good.
We’ll start with a good muffin recipe because we’re having shortage of muffin recipes on this blog, right? Not exactly but we don’t have any Easter themed muffins! We found these last year and they’re so delicious. The original author, Catherine from Weelicious, suggested you even make these in a mini muffins for the little one’s Easter baskets. We thought that was a silly idea last year but this year, guess what will be going into my kids’ baskets this year?
You can make them with agave for the babies. We haven’t done this yet but I am planning on doing it for Kale’s basket since the poor kid can’t have any of our yummy homemade candy yet.
Carrot Apple Coconut Muffins
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened coconut flakes (we only had sweetened)
2 carrots, peeled & grated, about 1 cup
1 apple, peeled & grated, about 1/2 cup
1 tsp vanilla extract
1/3 cup milk (coconut milk would probably be delicious if you wanted even more coconut flavor)
1/4 cup vegetable or canola oil (we used coconut oil with great success)
1/2 cup honey
- Preheat oven to 350˚ and place 12 liners in a muffin tin.
- Combine the first 7 ingredients in a large bowl.
- In a separate, smaller bowl, combine the remaining ingredients.
- Slowly add the dry ingredients into the wet ingredients and stir until combined.
- Evenly distribute batter into the prepared muffin tin and bake for 17-19 minutes or until a toothpick placed in the center comes out clean.
- Let cool for a few minutes in the muffin tin before removing to a wire rack.