Carrot Cake Muffins

These light and tasty muffins are great for mid-morning or afternoon snacks.
They are easy to make and packed full of healthy ingredients.

Carrot Cake Muffins
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Servings Prep Time
12 muffins 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Carrot Cake Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
flours and powders
  • 3/4 cup Bob's Red Mill All Purpose Baking Flour
  • 3/4 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
other non-liquid ingredients
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup shredded carrots
  • 1/2 cup finely chopped pineapple
wet ingredients
  • 1/2 cup unsweetend applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup raw honey
  • 1 tbsp apple cider vinegar
Servings: muffins
Instructions
  1. Assemble ingredients.
  2. Preheat oven to 350 degrees F. Have ready a 12 cup non-stick muffin pan.
  3. Mix the flours, cinnamon and baking soda in a large mixing bowl.
  4. Stir in the coconut, shredded carrot and pineapple.
  5. Mix in the applesauce, melted coconut oil, honey and cider vinegar,
  6. Using a spoon or scoop, distribute the batter into the 12 muffin cups.
  7. Bake the muffins for 30 minutes. The tops should be firm to the touch.
  8. Allow the muffins to cool for 5 or 10 minutes to firm up, then they are ready to enjoy.

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