These muffins are packed with carrots for Vitamin A and K, coconut for potassium and fiber and almond flour for Vitamin E. These little protein packed babies will keep you full and energized for hours. And did I mention they are as moist and delicious as carrot cake.. but better. Enjoy!
2.5 C Blanched Almond Flour
1 T Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
2 C Grated Carrots
1 Apple Grated or 1 cup Apple Sauce
1 C Shredded Coconut
1 C Raisins
3 Eggs
2 T Raw Honey
1/4 C Coconut Oil
1 tsp Vanilla
In a large mixing bowl combine the almond flour, cinnamon, baking soda, and salt. Stir. Grate the carrots and apple and add to the dry ingredients. Add coconut and raisins and stir everything together with a spoon. In a separate bowl combine the eggs, honey, coco oil, and vanilla until it is completely mixed. You may want to warm the oil and honey over a double boiler but it's not necessary. Add the wet ingredients to the large mixing bowl and stir until the mixer is completely blended together. I like to line my muffin tins with Paper Chef's Parchment Baking Cups or else thoroughly grease the tins with coconut oil.
Bake at 350F for 25 minutes.
2.5 C Blanched Almond Flour
1 T Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
2 C Grated Carrots
1 Apple Grated or 1 cup Apple Sauce
1 C Shredded Coconut
1 C Raisins
3 Eggs
2 T Raw Honey
1/4 C Coconut Oil
1 tsp Vanilla
In a large mixing bowl combine the almond flour, cinnamon, baking soda, and salt. Stir. Grate the carrots and apple and add to the dry ingredients. Add coconut and raisins and stir everything together with a spoon. In a separate bowl combine the eggs, honey, coco oil, and vanilla until it is completely mixed. You may want to warm the oil and honey over a double boiler but it's not necessary. Add the wet ingredients to the large mixing bowl and stir until the mixer is completely blended together. I like to line my muffin tins with Paper Chef's Parchment Baking Cups or else thoroughly grease the tins with coconut oil.
Bake at 350F for 25 minutes.
