These delicious carrot coconut muffins are gluten free, can be made vegan and taste like carrot cake - they make a perfect snack or breakfast for fall!
*Makes 12 Servings Ingredients
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 cup shredded coconut
Dash of salt
2 Carrots, grated
4 tablespoons honey
3 eggs OR to make vegan, 3/4 cup mashed bananas OR 2 tablespoon chia seeds + 6 tablespoons water
1/2 cup coconut oil, melted
1/4 cup raisins
Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
In a large mixing bowl combine the dry ingredients: almond flour, baking powder, ginger, shredded coconut and salt.
In a separate mixing bowl, combine wet ingredients: carrots, honey, eggs, coconut oil, and raisins.
Combine the wet ingredients with the dry ingredients and mix thoroughly. Add mix to lined muffin pan.
Place muffin pan in oven and bake for 15-18 minutes until golden brown. Remove from oven.
Allow muffins to cool before serving.
Serve and enjoy!
Tip: Freeze and thaw in the microwave for a quick, convenient on-the-go breakfast.
To your health and happiness,