Carrot and Coconut Muffins with Chocolate Topping

I can hardly contain my excitement whilst writing this post. Why? you may ask. It looks like just any other muffin topped with the usual artery clogging butter and sugar frosting. Well guess what – there is no butter, no refined sugar and it is grain free. I have most definitely not turned over a new leaf and gone super-duper healthy but I have been following the progress of a lady over in New Zealand who is trying to alleviate some of her health issues by changing her diet. Suzanne’s blog is over at Strands of My Life and is full of interesting information about using alternative products to change the way we eat. Suzanne is adamant that going gluten, dairy and refined sugar free should not mean that she cannot have her sweet treats and this gorgeous treat below and many others are as a result of her hard work to achieve this.

The muffin itself is made with coconut oil, coconut flour, honey, carrots, raisins, shredded coconut, eggs, bicarb and cinnamon. I found the first two products at Holland & Barrett and they are not cheap. £14.00 for the two products is a lot to pay but if you are plagued with food intolerances then you may have these items already. I was just curious and wanted to try them out for myself. The baked muffin is quite heavy and dense but not unpleasant. It is sweet and tasty and very moist. But the piece de resistance is the fabulous chocolate frosting. This is made from avocado, cocoa and honey. It is unbelievably thick and creamy and has absolutely no taste of avocado. Suzanne explains about the benefits of avocados so I will not repeat it here. If like me, you have children then you will know that it is usually the frosting on a cupcake that they go for, leaving the cupcake for someone else to finish off (me). Every time I watch my children devour all this butter and sugar I feel guilty but this would be so different. Yes, avocados contain fat but it is good fat and honey is so much better for you than all that refined sugar that makes up icing sugar.

I have just returned from picking my 6 y/o up from school and couldn’t wait for him to try one of these muffins. I had placed the muffin so that he would see it as soon as he came into the kitchen and of course he begged to have it there and then. I was trying to act as normal as possible so as not to alert him to the fact that is was different. He took his first lick of icing, looked at me and said “did you make this?” Oh here we go, he’s sussed me out, I thought. “Yes,” I said, “why?” He walked over to me and gave me a big hug and said “this is so yummy, thanks.” He didn’t eat the muffin but that is not unusual.


The next time I make chocolate cupcakes for the kids I will definitely use this frosting.  It is just so much healthier than the buttercream frosting I normally use.

For this fabulous recipe and more information on going grain, dairy and refined sugar free pop over to

Carrot Cake Muffins

Because these muffins are sugar free I am going to submit them to the We Should Cocoa challenge which is hosted by

and to the Calendar Cakes challenge which is hosted by
Written by : Angela Darroch
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28 thoughts on “Carrot and Coconut Muffins with Chocolate Topping

  1. Camilla @FabFood4All

    These look & sound amazing, but don’t think I’ll be beating a path down to Holland & Barrett just yet at those prices:-) But as you say if you were intolerant or had deep pockets what a great idea!

  2. Suzanne Perazzini

    Ang, thank you for featuring my muffins. It is very important to mix the dry with the wet ingredients only until they are just combined or they will toughen up. That could have been the issue. Also you will have noticed how little coconut flour you use compared to normal flour. Coconut flour is more expensive but a bag lasts me forever while I used to go through bags and bags of white flour in the same time. It probably works out not too different.
    Your photo looks lovely as usual.

    1. My Golden Pear

      It’s a pleasure – I’ve wanted to try some of your recipes for ages now and I’m glad I did. I enjoyed the muffins and would probably make them as a healthy treat for myself. I think if people have made the choice to convert to a grain free diet then the cost works out as you say. It seemed expensive to me because I was buying them on top of my usual ingredients.

  3. Choclette

    I really must try avocado as an icing, I can imagine it would work as it has the right sort of texture. Yours look so pretty and what a great result. Coconut oil is expensive, I use it but not as often as I would if it was cheaper. Thanks for entering these into We Should Cocoa.

    1. My Golden Pear

      I think the key to the icing is making sure the avocados are nice and ripe which in this country is not always easy. Mine were the Sainsburys organic ones and they were ready to eat unlike so many others I’ve bought before from other supermarkets.

    1. My Golden Pear

      Thanks – yes I did get from H&B but I had to ask them for it as I also couldn’t find any on the shelves. It was in a small tub which is why I probably missed it.

  4. Deb

    What a lovely after school treat! It brings so much joy to share our baking with others! The pairing of chocolate and coconut is scrumptious!

  5. Elizabeth

    Fantastic! I agree about the prohibitive cost of the coconut oil/flour but I am definitely trying out that frosting. My youngest only eats the frosting too!

    1. Angela Darroch

      Suzanne did make a good point about the cost – you only use a small amount of coconut flour compared to cake flour so it is not as expensive as it seems. I hope you enjoy the frosting as much as we did.

  6. Kath

    I love the idea of this frosting and I am definitely going to try it out on my children too. I know what you mean about the difficulty of finding a good avocado – just when you think they are ripe you find they are actually black.

  7. Hazel

    Wow! That frosting looks simply divine! So yummy…

    Hopped on over for the calendar cakes round up! *waves hello* from a new follower, Hazel x

  8. Ruth Ellis

    Avocados are amazing! I’ve not used them in icing, but I have made a pretty divine avocado chocolate mousse, and used them mashed instead of butter in muffins. So versatile and delicious – and these look beautiful

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