Coconut Flour Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry Ingredients½ c Coconut Flour½ tsp salt½ tsp Baking Soda1 tsp Pumpkin Pie Spice1 tsp CinnamonWet Ingredients5 eggs, beaten¼ c Pure Maple Syrup (you could totally use less, these were pretty sweet)¼ c Unsweetened Applesauce4 tbsp coconut oil, measured then melted¾ -1 c mashed carrots (I threw a couple handfuls of baby carrots in a glass bowl, added about ¼ c water and nuked them for 6 minutes. Then I went after them with a potato masher).
Mix dry ingredients in a small bowl. Mix wet ingredients in a bigger bowl. Add dry ingredients to wet and stir until combined. Scoop by about 1/4c full into greased muffin tin and bake for 18 minutes. Try not to eat more than 2 or 3…or 6.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RSTRATHDEE.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RSTRATHDEE.
Nutritional Info Amount Per Serving
- Calories: 113.2
- Total Fat: 7.2 g
- Cholesterol: 77.1 mg
- Sodium: 187.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g