Carrot muffins

Name: Carrot muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 18
Ingredients: 6 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT); 1 tsp Baking Soda; 1 dash Salt; 3 tsp Cinnamon ground; 5 serving Eggland's Best Large Egg; 10 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g); 10 tbsp Natural Raw Unfiltered Honey; 4 tsp Vanilla Extract; 8 oz Carrots grated (1 cup). (by LIZZBLIZZ4)

Minutes to Prepare: 10
Minutes to Cook: 18

Number of Servings: 18

Ingredients

6 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1 tsp Baking Soda 1 dash Salt 3 tsp Cinnamon, ground 5 serving Eggland's Best Large Egg 10 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g) 10 tbsp Natural Raw Unfiltered Honey 4 tsp Vanilla Extract 8 oz Carrots grated (1 cup). (by LIZZBLIZZ4)

Directions

Beat all wet ingredients together. Combine all dry ingredients in a separate bowl. Add dry ingredients to wet and stir gentle until combined. Fold in carrots. Divide into 18 muffin cups. Bake at 350 degrees for 18 minutes.

Serving Size: 1 muffin

Number of Servings: 18

Recipe submitted by SparkPeople user LLEWIS1962.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 185.5
Total Fat: 13.8 g
Cholesterol: 48.6 mg
Sodium: 105.4 mg
Total Carbs: 14.2 g
Dietary Fiber: 2.2 g
Protein: 4.0 g

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