Coconut Flour Carrot Mini Muffins

I have to admit, these muffins were a bit of a fluke. I rarely cook with a recipe (sometimes this ends in epic baking fails) but today it worked for me! Which I was surprised about cos coconut flour is a fickle flour to bake with. I used to bake with coconut flour all the time, but after too many soggy baking disasters, I pushed it to the back of the cupboard.

But because I do like having healthy baked goods for me and the family (especially now Honey is enjoying finger foods), I wanted to mix it up from the almond meal.

Bonus: Coconut flour is so cheap! It’s about 1/3 of the cost of almond meal so if you bake a lot like me, it will save you a bundle $$.

These muffins are naturally sweetened with banana (with optional addition of maple syrup), paleo, gluten, dairy, soy and nut free – and they’re delicious! And it’s one bowl so minimal cleanup and effort involved…

Print Recipe

1 Bowl Coconut Flour Carrot Muffins

Gluten, Grain, Dairy, Nut and Sugar Free Carrot mini muffins using coconut flour. Perfect to make ahead at meal prep for a quick snack or breakfast throughout the week.

Ingredients

• 3 Large eggs
• ½ cup coconut milk from can – use leftover for coconut ice-cream.
• 1 TBS Maple Syrup
• 1 tsp pure vanilla extract
• ½ cup coconut flour
• 1 tsp baking soda
• pinch of salt
• 2 teaspoons ground cinnamon
• ½ tsp ground ginger
• 2 cups shredded/grated carrots.
• 1 banana mashed.
• ½ cup organic raisins
• juice of 1/2 small lemon

Instructions

• Preheat your oven to 180 degrees and grease or line a mini muffin pan (or regular – see time adjustment.)
• In a large bowl, whisk together the eggs, coconut milk, maple syrup, lemon and vanilla.
• Add the rest of ingredients.
• The batter will be a thick dough rather than a typical muffin batter.
• Spoon the thick mixture into the muffin cups almost all the way up (they won’t rise much).
• Bake in the preheated oven for 15-20 minutes (or regular muffins 20-25 minutes) or until a toothpick inserted in the center of a muffin comes out clean.
• Remove from oven and let cool for a few minutes before transferring to wire racks to cool completely.
• Store leftovers covered at room temperature or refrigerated for 3-4 days.

Honey Helping Mama in the Kitchen

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A post shared by Michala Torrisi (@qulu.co) on Feb 9, 2019 at 10:18pm PST