Pales Carrot Cake Muffins

Name: Pales Carrot Cake Muffins Recipe
Yield: 18
Ingredients: 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 3 large Egg fresh whole raw; 2.5 extra small (less than 6 long Banana fresh; 28 gram 365 almond slivered and blanched (by DOLLEDUPDEEZY); 2 small box (1.5 oz) Raisins; 1 cup Bunny-Luv Organic Shredded Carrot (by LANABYTE); 5 tbsp Bob's RedMill Shredded Unsweetened Coconut (by JANIS-IRENE); 0.5 cup Dole Pineapple Tidbits 100% Pineapple juice; 2 tbsp Nutiva organic extra virgin coconut oil; 1 tsp Baking Soda; 2 tsp Cinnamon ground

Number of Servings: 18

Ingredients

8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 3 large Egg, fresh, whole, raw 2.5 extra small (less than 6" long Banana, fresh 28 gram 365 almond slivered and blanched (by DOLLEDUPDEEZY) 2 small box (1.5 oz) Raisins 1 cup Bunny-Luv Organic Shredded Carrot (by LANABYTE) 5 tbsp Bob's RedMill Shredded Unsweetened Coconut (by JANIS-IRENE) 0.5 cup Dole Pineapple Tidbits 100% Pineapple juice 2 tbsp Nutiva organic extra virgin coconut oil 1 tsp Baking Soda 2 tsp Cinnamon, ground

Directions

Mix ingredients, bake at 350 for 20 mins

Serving Size: 1 muffin

Number of Servings: 18

Recipe submitted by SparkPeople user LILBOBO1.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving