Carrot Coconut Raisin Muffins

These delicious carrot coconut muffins are gluten free, can be made vegan and taste like carrot cake - they make a perfect snack or breakfast for fall!

*Makes 12 Servings Ingredients

  • 2 cups almond flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon ginger

  • 1/2 cup shredded coconut

  • Dash of salt

  • 2 Carrots, grated

  • 4 tablespoons honey

  • 3 eggs OR to make vegan, 3/4 cup mashed bananas OR 2 tablespoon chia seeds + 6 tablespoons water

  • 1/2 cup coconut oil, melted

  • 1/4 cup raisins


  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.

  2. In a large mixing bowl combine the dry ingredients: almond flour, baking powder, ginger, shredded coconut and salt.

  3. In a separate mixing bowl, combine wet ingredients: carrots, honey, eggs, coconut oil, and raisins.

  4. Combine the wet ingredients with the dry ingredients and mix thoroughly. Add mix to lined muffin pan.

  5. Place muffin pan in oven and bake for 15-18 minutes until golden brown. Remove from oven.

  6. Allow muffins to cool before serving.

  7. Serve and enjoy!

Tip: Freeze and thaw in the microwave for a quick, convenient on-the-go breakfast.

To your health and happiness,

Nicole Ritter

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