Carrot-Cinnamon Muffins

I mainly buy carrots for juicing, roasting, eating raw, and souping. I love carrots, but I always struggle to find more ways to use them. This is a pretty simple recipe that I like to make when I need to use up some leftover carrots or when I’m craving a muffin and want to make a healthier version.

Carrot-Cinnamon Muffins
Makes 6

Carrot Muffins
1 cup all-purpose, gluten-free flour
¼ cup coconut sugar
¼ tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
½ cup vanilla cultured coconut
1 egg
¼ cup coconut oil
½ tsp. vanilla extract
1 cup shredded carrots

Add the all-purpose gluten-free flour, coconut sugar, baking soda, baking powder, and cinnamon to a large bowl and mix. Add the cultured coconut, egg, coconut oil, and vanilla extract to the bowl. Add in the shredded carrots and mix well.

Pour the muffin batter into six muffin cups.

Cinnamon Sugar Mixture
1 tsp. cinnamon
½ tsp. nutmeg
1 tsp. coconut sugar
1 tbsp. coconut oil

Mix the cinnamon, nutmeg, coconut sugar, and coconut oil. Drizzle the cinnamon sugar mixture on top of the muffins. Bake the muffins in a 350 degree oven for approximately 20 minutes.



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