Carrot 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
- Combine coconut flour, salt, baking soda, and cinnamon in a medium bowl.
- Blend eggs, oil, yacon syrup, and vanilla in a large bowl.
- Mix the dry ingredients into the wet ingredients, then fold in the grated 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.
Nutrition Facts (estimated)
Servings
32 mini muffins
Calories
100
Total fat
4g
Total carbohydrates
14g
Total protein
2g
Sodium
50mg
Cholesterol
60mg
You might also like