Gluten Free Carrot Muffins
Ingredients
Dry Ingredients
-
⅔
cup
coconut flour
-
¼
cup
arrowroot
-
1
teaspoon
baking soda
-
1
tablespoon
cinnamon
-
¼
teaspoon
allspice
Wet Ingredients
-
5
units
eggs
-
3
cups
shredded carrots
-
½
cup
coconut milk
-
½
cup
unsweetened applesauce or honey
-
½
teaspoon
vanilla liquid stevia
-
¼
teaspoon
fine sea salt
-
¼
cup
coconut oil
Add Ins
-
1
cup
chopped walnuts
-
1
cup
raisins
Instructions
- Preheat the oven to 350°F.
- Whisk the dry ingredients in a mixing bowl.
- In a separate bowl, combine the wet ingredients using an electric mixer, adding the melted coconut oil last.
- Combine the dry ingredients with the wet ingredients using the electric mixer.
- Fold in the chopped walnuts and raisins.
- Fill mini cupcake liners with the batter.
- Bake for about 30 minutes.
- Allow the mini cupcakes to cool completely before adding frosting.
Nutrition Facts (estimated)
Servings
50
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
100mg
Cholesterol
150mg
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