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Welcome Home Muffins

I made Welcome Home Muffins for my dear friend and co-worker Sabina.  She has arrived home after having been overseas caring for her mom. 

I’m not sure there is anything more personal than caring for a parent.  We lovingly follow in their footsteps until it’s time to venture out on our own.  Then we look over our shoulder for their approval as we find our way.  Often the road leads us back home. 

Welcome Home Muffins from Lemony Thyme
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I wanted to make something special for Sabina to welcome her home.  These are definitely Sabina inspired muffins.  She loves her fresh veggies, especially the orange ones.  With hints of coconut and cinnamon and a little nutty crunch there is a healthy, not to sweet, warmth to these muffins.

In addition to mashed sweet potato, and to the delight of my trusty kitchen side-kicks Lilah and Scrappy Thyme, I added shredded carrots and zucchini to the mix.  They are coo coo for carrots.

Welcome Home Muffins6
Welcome Home Muffins7
Welcome Home Muffins8

Our Welcome Home Muffins have a feel and look of fall, adding roasted pumpkin seeds was perfect and gave a nice crunch.  I also added a couple tablespoons of flax seed because flax seeds are good for you, that’s reason enough.  Coconut oil in place of butter and shredded unsweetened coconut make these muffins smell as good as they taste. 

And they’re moist like a muffin should be. 

I may need to make a second batch of these. 

Very soon.

Welcome Home Muffins3
Welcome Home Muffins4

If you’re looking for a new Share the Love recipe to deliver to a friend, consider these Welcome Home Muffins.  New mom’s will love them, post-surgery patients will sing your praises, friends who need a warm hug will eat these up and maybe even put on a pot of coffee and invite you to sit a while.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Welcome Home Muffins

Libby with Lemony Thyme
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12


wet ingredients…

  • 1 cup carrots grated about 2 medium
  • 1 cup zucchini grated about 2 small
  • 1 cup cooked sweet potato mashed about 1 medium
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. orange or lemon zest

dry ingredients…

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 cup pepitas roasted pumpkin seeds
  • 2 Tbl. flax seeds


  • Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.
  • In a large bowl, combine wet ingredients until well blended.
  • In medium bowl whisk together remaining dry ingredients.
  • Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.
  • Fill 12 paper lined muffin cups.
  • Bake for 15 – 18 minutes, or until toothpick comes out clean.


  • Emily

    4 stars
    These are a winner. I love how many healthy ingredients they have. I made a couple of adjustments by omitting the white sugar and using half white flour half whole wheat flour. Family really liked them but everyone commented they tasted too strongly of baking soda.

    I will make these again, but with less baking soda, or omit it entirely. They tasted a little soapy and my carrots turned green. I did some research and most recipe ratios say 1 tsp of baking powder per 1 cup of flour and 1/4 tsp of baking soda per 1 cup of flour. Thanks for the great recipe!

  • Cindi

    5 stars
    We made these welcome home muffins vegan style with flax eggs and regular soy oil. My vegan daughter LOVED them. They freeze well and allow her to grab a snack and run for school. Delicious.. so healthy and filling! We all loved them.

  • Pearl

    Hi. I made these muffins. They’re really good! Would you know how many calories are in each muffin ?? I have to watch my calorie intake.

  • Amy

    Hello! These muffins sound delicious and nutritious;). I’m wondering if it would be possible to replace the white and brown sugars with something else like molasses, honey, and/or stevia as I’m trying to eliminate cane sugar from our diets?

  • Gillian Ingram

    5 stars
    Cannot wait to try this Welcome Home Muffins recipe! What a great combination of ingredients especially now at the end of summer with zucchini everywhere. (An invasive plant at this stage!)

    Love your story behind the name! A dear friend is coming home today from hospital/rehab and I am delighted to have this delicious way of welcoming him back home!

  • Be

    Hi, would it throw the moisture off too much if l leave out the coconut? I have IBS and coconut is a trigger food so I’d rather avoid it. These look great, otherwise. Thanks!

  • Andrea

    Do you know if it is necessary to add the pumpkin seeds? Just wondering if I can add crushed walnuts or almond slices to get the right consistency of this muffin while still adding the crunch. I have everything here to start these today if I so. They sound/look delicious! I’m excited to make muffins that are good do me! Thanks for sharing:)

    • libby

      I’m sorry I didn’t see your comment sooner Andrea. The answer is any kind of nut would work fine. Hope you got a chance to give them a try.

  • Kris

    Ok. Someone made these muffins for our teachers. They were fantastic. so I begged for the recipe and made some at home, purchasing the ingredients that I did not have in stock.
    Here’s my question – when I took the muffins out of the pan to cool on a rack they dripped on my table. Oil?
    I followed the recipe. Mine seemed excessively moist to the point of being gooey.

    • libby

      Hmm. I’m not sure Kris. Possibly the cooking time. They’re definitely a moist muffin, but gooey sounds like they didn’t get done quite enough. A couple more minutes might make the difference.

  • Jenna

    5 stars
    Wow! That’s a great muffin! Renaming them “welcome to my belly muffins.” They’re good for me too, so I get to eat all of them in one sitting! And this recipe made more than a dozen (bonus muffins?!?!). I added a pinch of cardamom to this batch and it tastes great. Thanks for your dedication to muffin mastery!

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