Ingredients
- 3 eggs
- 2 tbsp coconut oil melted
- 3 tbsp raw honey
- 1/4 tsp unrefined salt
- 1/4 tsp vanilla
- 1/4 cup coconut flour sifted
- 1/4 tsp baking powder aluminum-free
- 1/2 cup shredded carrot
- 1/4 cup sprouted pecans or walnuts
- 1/4 cup raisins or chopped dates
- 1/4 tsp cinnamon optional
- 1/4 tsp ginger optional
Servings: muffins
Units:
Instructions
- Preheat the oven to 400 degrees F. In a mixing bowl, blend eggs, coconut oil (or butter), honey, salt, and vanilla. Combine coconut flour, cinnamon, ginger and baking powder, adding into batter slowly. Continue to mix thoroughly until no lumps remain. Add shredded carrot, nuts and raisins, folding in until evenly distributed. Pour batter into greased muffin cups and bake for 16 minutes.
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