Carrot Coconut Muffins

Humility & Carrot Coconut Muffins

Psalm 3:5 (nirv)

I lie down and sleep. I wake up again, because the Lord takes care of me.


There’s no greater act of humility than going to sleep. I once read a book about humility that brought attention to this idea and at first, I didn’t really understand. Why would sleep have any deeper meaning than just being tired?

Exactly. We’re tired. We can’t keep going without rest. We don’t have limitless amounts of energy and stamina. But God does.

Not only that, but when we go to sleep, we’re completely out of control. We can’t make any decisions. We aren’t worried about the way something is happening. We’re “unplugged”. And it’s so important to have the right understanding of sleep, the way that David did in the Psalms.

He recognized that he didn’t lie down and wake up on his own. It wasn’t his preparedness or proficient planning that ensured that everything worked correctly while he slept. It’s the Lord, who takes care of us both while we’re sleeping and we’re awake that keeps everything in motion. The biggest difference between the two is that when we’re sleeping, we don’t get to carry around the false sense of control that often keeps us from recognizing our need for God.

But if we let it, the act of sleep teaches us humility. It shows us the truth; without God, we couldn’t go on.


Prior to this reading, did you recognize sleep as an act of humility? How do you feel now?


Thank God for His ongoing care, even when it isn’t understood or recognized.

Carrot Coconut Muffins

10 minPrep Time

30 minCook Time

40 minTotal Time

Serves 12 Muffins

Recipe Image
Save RecipeSave Recipe


  • 1 cup cooked carrot
  • 1/2 cup oat flour (or make your own by putting oats in food processor)
  • 3/4 cup oats
  • 1 egg
  • 1 tablespoon coconut butter (or 1 cup shredded coconut to make your own)
  • 1/4 cup maple syrup
  • 3/4 cup water
  • 1 banana
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon coconut extract
  • 1 tablespoon raisins
  • non-stick cooking spray


  1. Pre-heat oven to 350 degrees
  2. If you're using oats to make oat flour, place the oats in a food processor and blend until it reaches a smooth, powder texture
  3. If you're using shredded coconut to make coconut butter, place shredded coconut in a food processor with 1 teaspoon vanilla extract (optional) and blend until smooth, scraping down the sides as needed
  4. Place cooked carrots in a bowl and mash into a smooth texture using a fork
  5. Add all remaining ingredients to bowl and mix
  6. Spray muffin tin with non-stick cooking spray or line with muffin liners
  7. Sprinkle with shredded coconut (optional)
  8. Fill 2/3 of the way full and bake for 30 minutes or until a toothpick comes out clean from the center

Tips & Tools

If you’d like to skip the peeling process, baby carrots work really nicely in this recipe!

Products I Used

No Comments

Leave a Reply