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Carrot Muffins
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Servings
32
mini muffins
Ingredients
¼
cup
coconut flour
¼
teaspoon
celtic sea salt
¼
teaspoon
baking soda
1
teaspoon
ground cinnamon
3
large eggs
¼
cup
grapeseed oil
¼
cup
yacon syrup
1
tablespoon
vanilla extract
1
cup
carrots,
grated
¼
cup
currants
Instructions
In a
medium bowl
, combine coconut flour, salt, baking soda and cinnamon
In a
large bowl
, blend together eggs, oil, yacon and vanilla
Blend dry ingredients into wet, then fold in carrots and currants
Grease a mini muffin tin with grapeseed oil
Spoon approximately 1 tablespoon of batter into each greased mini muffin cup
Bake at 350°F for 10 minutes
Cool and serve
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
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Equipment
Medium Bowl
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!