Recipe: Carrot Gingerbread Muffins with Coconut Flour

Recipe: Carrot Gingerbread Muffins with Coconut Flour

Gingerbred muffins with coconut flour

I’ve been wanting to try coconut flour (readily available at Trader Joe’s) and these muffins were a delicious start. They are remarkably good and you’d never know they are wheat free. If you try these for your gluten-free friends, you’ll find you make them next time for yourself!

6 eggs
1/2 cup butter or coconut oil
1 teaspoon vanilla extract
1/2 cup molasses
1/4 cup maple syrup
1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
3 cups carrots, shredded
1/2 cup raisins
muffin papers

Preheat oven to 350˚F.

Whisk the eggs, butter (or coconut oil), vanilla, molasses, and maple sugar together. Stir in coconut four, salt, baking soda, cinnamon, ginger, and cloves. Add in the carrots and raisins and combine.

Using muffin papers, line a muffin pan. Scoop in 1/4 cup of batter into each, and bake for 35-40 minutes.

Allow to cool slightly before serving.


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