Coconut Flour Carrot Muffins from The Well Fed Homestead
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 eggs1/3 c coconut oil, melted1/3 c honey1 TB vanilla1/2 tsp sea salt1/2 tsp baking soda1 tsp cinnamon1/2 c coconut flour2 c carrots, shreddedI have modified a bit the original recipe.
Preheat the oven to 350 degrees.
Line 12 muffin cups with liners, or grease with coconut oil.
Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
Add in the salt, baking soda and cinnamon.
Sprinkle the coconut flour over the mixture and then whisk into the batter.
Mix well so that there aren’t any clumps. Fold in the shredded carrots and raisins or cranberries.
Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
Bake for 20 minutes, or until a toothpick comes out clean. YUM!
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user ISABELLE84.
Line 12 muffin cups with liners, or grease with coconut oil.
Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
Add in the salt, baking soda and cinnamon.
Sprinkle the coconut flour over the mixture and then whisk into the batter.
Mix well so that there aren’t any clumps. Fold in the shredded carrots and raisins or cranberries.
Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
Bake for 20 minutes, or until a toothpick comes out clean. YUM!
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user ISABELLE84.
Nutritional Info Amount Per Serving
- Calories: 162.7
- Total Fat: 9.8 g
- Cholesterol: 93.0 mg
- Sodium: 217.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.0 g
- Protein: 5.0 g
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