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+ servings

Carrot Cake Muffins

Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Snack
Cuisine American
Servings 12 muffins

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

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.