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Carrot, Coconut & Orange Olive Oil Muffins

A perfectly portable and decently healthy breakfast muffin. 

Servings 12 muffins


  • 1 egg, beaten
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp vanilla
  • 1 large orange, zested and juiced
  • 1 cup grated carrot
  • 1 & 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup unsweetened shredded coconut


  1. Preheat the oven to 350F and line a muffin pan with paper liners.  In a large bowl, beat the egg, honey, and vanilla together with a fork until combined.  Add the olive oil, carrot and the juice from the orange, again stirring together until combined. 

  2. In a separate bowl, sift together the flour, salt, baking powder and baking soda.  Add the coconut and orange zest and stir until evenly distributed, breaking apart any clumps of zest with your fingers if necessary.  

  3. In one step, add the dry ingredients into the bowl with the wet ingredients, and stir together with a fork until just combined and there are no big lumps of flour visible.  It's important not to over-mix any muffin batter or it will become tough.  

  4. Once mixed, divide the batter into your muffin pan and bake at 350F for about 20-25 minutes, or until a toothpick inserted in the centre comes out clean.  Remove from the pan immediately and let cool on a baking rack.