Coconut Chocolate Pumpkin Carrot Muffins

Posted On Jul 23, 2016 By Erin Kuh, MBA, RD

Coconut Chocolate Pumpkin Carrot Muffins

These muffins are a fantastic blend of some different, but delicious ingredients and are perfect for a mid-afternoon pick-me-up or a post-dinner sweet treat! They also keep in the freezer well, so a couple batches can go a long way.

Coconut Chocolate Pumpkin Carrot Muffins

Servings: 12 muffins

Serving size: 1 muffin

Nutrition per serving:
Calories 135Fat 7 gCarbs 13 gProtein 5 g

Coconut chocolate pumpkin muffins


  • 1/4 cup coconut oil
  • 2/3 cup unsweetened cocoa
  • 1/4 cup plain or vanilla Greek yogurt
  • 1/3 cup shredded carrots
  • 6 eggs
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup or honey
  • 1/2 tsp salt
  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • Optional: dash of cinnamon


  1. Preheat oven to 350 degrees. Line muffin pan with muffin tins or cooking spray (I like silicone muffin tins).
  2. Heat coconut oil over stovetop on medium high for 3–4 minutes or microwave on high for 1 minute. Add the cocoa and mix well.
  3. Mix all ingredients from yogurt through syrup/honey in one bowl.
  4. Mix the remaining dry ingredients together in another bowl.
  5. Add the chocolate to wet ingredients. Mix until combined. Gently whisk in dry ingredients.
  6. Cook for 25 minutes or until firm.

For a more intense chocolate flavor, try using dark cocoa.