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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Prep Time 15 mins

Cook Time 30 mins

Total Time 55 mins

Course Snack

Cuisine American

Servings 12 muffins

Ingredients

  

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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

Instructions

 

• Assemble ingredients.
  
• Preheat oven to 350 degrees F. Have ready a 12 cup non-stick muffin pan.
• Mix the flours, cinnamon and baking soda in a large mixing bowl.
• Stir in the coconut, shredded carrot and pineapple.
• Mix in the applesauce, melted coconut oil, honey and cider vinegar,
• Using a spoon or scoop, distribute the batter into the 12 muffin cups.
• Bake the muffins for 30 minutes. The tops should be firm to the touch.
• Allow the muffins to cool for 5 or 10 minutes to firm up, then they are ready to enjoy.