Carrot Coconut Muffins

Aaron and I ate at Meli Cafe recently, which is an amazing example of a restaurant that does a ton of vegan and non-vegan options to please everyone. I especially like that their vegan options aren't limited to "salad," but rather they have a ton of creative options, including carrot coconut pancakes. Which I didn't get and promptly regretted, though the wrap I had was super tasty. Anyways, I was inspired to make these muffins...and I guess we'll have to go back soon to see how they compare to the pancakes!

Carrot Coconut Muffins (makes 12)

1 cup coconut milk
1/4 cup melted coconut oil
1/3 cup brown sugar
1/3 cup white sugar
1 tsp. coconut extract (use vanilla if you don't have coconut)
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 Tbls. flax meal
1 1/2 - 2 cups shredded carrots (2 large carrots, shredded)
1/2 cups + 2 Tbls. shredded coconut, divided
1/2 cup chopped pecans

Preheat the oven to 350 F and line a muffin tin pan with liners. In a large bowl combine the milk, oil, sugars, and extract.

Add in the flour, baking powder, baking soda, salt, cinnamon, and flax and stir until not quite combined.

Stir in the carrots, 1/2 cup coconut, and pecans.

Divide into 12 muffin wells and top with the remaining shredded coconut.

Bake for 25 minutes. Yum!