Go Back
5 from 5 votes
Print
Carrot Cake Muffins
Ingredients
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 3 large eggs
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 cups shredded carrots
Instructions
  1. Preheat oven to 375 degrees F.

  2. Combine the eggs, coconut oil, honey and vanilla in a mixer and mix until smooth.

  3. In a separate bowl, place the dry ingredients and mix until combined. Pour the dry ingredients into your mixer with the wet ingredients and gently mix until a batter forms. Add the shredded carrots and mix until incorporated.

  4. Pour the thick batter into a lined muffin tray. (The batter will seem like there are too many carrots but it will come together nicely in the oven.)

  5. Place in the oven and bake for 20-25 minutes or until lightly browned and a toothpick comes out clean or the muffins are springy to the touch.
Recipe Notes

This recipe makes 10-12 small muffins. If you tolerate all of the ingredients well you can try increasing the batter by half and making 12 large muffins. Please always stick to your individual tolerance levels!