Carrot, ginger and coconut muffins

Does your daycare have rules on what food your little ones can take?  

The first daycare our eldest attended was super strict. When we enrolled him, then just 12 months old, we were given a copy of the food policy, including a list of “everyday”, “sometimes”  and “never” foods. We were even told that inappropriate foods (especially those high in sugar) would be sent home.  Now, I’m pretty conscientious about eating well.  I read nutrition blogs and feel pretty knowledgeable about the Australian Dietary Guidelines. But this had me worried. So I frantically started making up no sugar recipes that I could pack without fear! This is one of my favourites.

There’s no added sugar but the natural sugars in the coconut and carrot give it a subtle sweetness.  Like most gluten-free baked goods, these are best eaten warm from the oven.  If I’m making them ahead for packed lunches, I try to freeze them as soon as they are cool. They usually defrost in the lunch bag by morning tea. Or if I’m at home I reheat them in the microwave for 20 s. 

Carrot, ginger & coconut muffins

  • Servings: 12
  • Time: 30 mins
  • Difficulty: easy
  • Print


  • 2 cups Gluten Free plain flour
  • 1 tbsp Gluten Free baking powder
  • 1/2 cup desiccated coconut
  • 3 medium carrots, peeled and grated coarsely (about 200g)
  • 1/2 tbsp fresh ginger, peeled and grated or chopped finely
  • 125g Nuttelex (or other dairy free margarine), melted
  • 1/2 cup coconut milk
  • 2 eggs, lightly beaten


Whisk together the flour and baking powder.
Add the coconut, grated carrot and ginger and toss to coat.
Add the remaining ingredients and mix through.
Take care not to overmix.
Grease a muffin pan or line with patty papers.
Bake at 190°C for 15 minutes or until lightly browned.

Carrot, Ginger & Coconut Muffins Nutrition
Rough guide to nutritional content. Exact values will vary with ingredients used.


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