Carrot-Coconut Muffins

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.

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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

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

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.

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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