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Multi-Grain Carrot-Coconut Muffins

Multi-Grain Carrot-Coconut Muffins

Shredded carrot, flaked coconut and cinnamon mingle in these moist muffins made with oat flour, whole wheat flour and all-purpose flour.

Prep Time: 20 minutes

Total Time: 40 minutes

Servings: 24


  • Streusel
  • 3/4 cup Kellogg’s Frosted Flakes® cereal, crushed to 1/2 cup Buy Now
  • 1/2 cup quick-cooking rolled oats
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon flax seeds
  • 3 tablespoons butter
  • Muffins
  • 1/2 cup quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1/2 cup low-fat plain yogurt
  • 2 teaspoons vanilla
  • 2 cups finely shredded carrots (about 3 to 4)
  • 1/2 cup flaked coconut
  • 1/4 cup finely chopped walnuts


1. For streusel, in small bowl combine KELLOGG’S FROSTED FLAKES cereal, 1/2 cup rolled oats, brown sugar and flax seeds. Cut into butter until coarse crumbs form. Set aside.

2. For muffins, place 1/2 cup rolled oats in food processor bowl. Cover and process until finely ground. In large bowl combine the ground oats, all-purpose flour, granulated sugar, whole wheat flour, baking powder, cinnamon, baking soda and salt. Set aside.

3. In medium bowl slightly beat eggs. Stir in oil, yogurt and vanilla. Add carrot, coconut and walnuts. Mix until combined. Add to flour mixture, stirring until just combined. Portion evenly into twenty-four 2 1/2-inch muffin-pan cups coated with cooking spray or lined with bake cups.

4. Sprinkle streusel over tops of muffins. Bake at 400° F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Let stand in pan for 5 minutes. Transfer to wire rack. Serve warm or cool completely.

Nutrition Label