These muffins are perfect for breakfast on-the-go, a quick snack or a pick-me-up treat. They taste just like a carrot cake, but without all the added sugars!
Gently toss together carrot, zucchini, apple, coconut and raisins*; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla in a separate bowl; stir into dry ingredients just until moistened (batter will be thick).
Fold in carrot mixture. Completely fill greased or paper-lined muffin cups as they do not rise.
Bake at 180° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Notes: *These ingredients may seem as though they have a lot of excess liquid. Do not remove/drain. This helps to form the muffin batter.
SHORT DESCRIPTION
These muffins are perfect for breakfast on-the-go, a quick snack or a pick-me-up treat. They taste just like a carrot cake, but without all the added sugars!
DESCRIPTION
Gently toss together carrot, zucchini, apple, coconut and sultanas*; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla in a separate bowl; stir into dry ingredients just until moistened (batter will be thick).
Fold in carrot mixture. Completely fill greased or paper-lined muffin cups as they do not rise.
Bake at 180° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Notes: *These ingredients may seem as though they have a lot of excess liquid. Do not remove/drain. This helps to form the muffin batter.
INGREDIENTS
2 cups grated carrot 1 cup grated zucchini 1 cup grated apple 3/4 cup organic shredded coconut 1/2 cup organic raisins 2 cups organic all purpose white flour 1 cup organic coconut sugar 1 tbsp ground cinnamon 2 tsp baking soda 1/2 tsp Himalayan salt 3 large eggs, lightly beaten 3/4 cup organic coconut oil (liquid) 1 tsp vanilla extract
Method
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