After School Snack: Carrot-Squash Muffins with Coconut Cream


For the whip cream:

  • 1 can (16 oz) full fat coconut milk (we love the Native Forest brand as their cans are BPA-free)
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

For the muffins:

  • 2 cups (250 g) flour (we used a combination of all purpose flour [1 cup], oat flour [3/4 cup] and millet flour [1/4 cup]
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp all-spice
  • 3/4 tsp cloves
  • 1 1/2 tsp cinnamon
  • 1/3 cup (65 g) brown sugar
  • 1/2 cup (8 oz/250 ml) plain greek yogurt
  • 2 eggs
  • 1 cup grated carrots
  • 1 cup (140 g) mashed butternut squash
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup (80 g) dried cranberries


For whip cream:

  1. Refrigerate can of coconut milk overnight.
  2. Open can and scoop the thick, creamy white part from the top, leaving the watery part in the can for another use*.
  3. Add the thick cream to a cold bowl and beat on high with a hand mixer.
  4. Add in vanilla and sea salt and continue to beat until firm peaks form.

*Use the remaining coconut liquid in smoothies

For muffins:

  1. In a large bowl combine the dry ingredients:  flour, baking powder, baking soda, salt, all-spice, cloves, and cinnamon.  Stir in the grated carrots and cranberries.  Set aside.
  2. In a small bowl mix together the wet ingredients:  eggs [lightly beaten], yogurt, brown sugar, butternut squash, and vanilla.
  3. Slowly add the wet ingredients to the dry ingredients and stir to combine.
  4. Divide batter among muffin tin (we used a mini muffin tin) and bake at 375 degrees for about 15-20 minutes.
  5. Remove from oven, let cool and enjoy.


Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 24

Calories: 110

Fat: 5g

Trans Fat: 4g

Cholesterol: 15mg

Sodium: 140mg

Carbohydrates: 14g

Fiber: 1g

Sugars: 5g

Protein: 2g