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Ingredients
- 2 cup almond, acorn or hazelnut flour or any other 100% whole grain flour or meal choice
- 1 tbsp baking powder gluten-free if available
- 1/2 tsp nutmeg, cinnamon, ginger
- 1/2 cup shredded coconut
- 1 dash salt
- 2 carrots, grated
- 4 tbsp honey
- 3 eggs organic
- 1/2 cup coconut oil or grass fed butter, melted
- 1/4 cup dried raisins or other dried fruit
Ingredients
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Instructions
- Preheat the oven to 350F and line a muffin pan with paper liners.
- In a large mixing bowl combine the dry ingredients: almond flour, baking powder, nutmeg, cinnamon, ginger, shredded coconut and salt.
- In a separate mixing bowl, combine wet ingredients: carrots, honey, eggs, coconut oil, and dried cranberries. Combine the wet ingredients with the dry ingredients and mix thoroughly. Spoon mixture into lined muffin pan.
- Place muffin pan in oven and bake for 15-18 minutes until golden brown. Remove from oven.
- Allow muffins to cool before serving.
- Serve and enjoy!
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