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Carrot Muffins




Source of Recipe


Marla


Recipe Introduction


These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother’s Day breakfast or brunch


List of Ingredients




Gluten Free Carrot Muffins


1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
3 eggs
1/4 grapeseed oil
1/4 yacon syrup
1 tablespoon vanilla extract
1 cup carrot, grated
1/4 cup currant


Recipe




In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.

In a large bowl, blend together eggs, oil, yacon and vanilla.

Blend dry ingredients into wet, then fold in carrots and currants.
Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.

Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.

Bake at 350° for 10 minutes.