I adore a good muffin. If you know me well, you know one of my weaknesses is specifically a pistachio muffin from the local grocery store that is nearly 500 calories for the whole thing. I use to be really BAD and get one almost every time I went to the store which is definitely one of the reasons my “muffin top” has formed- go figure.
Store bought muffins are filled with lots of oil. With these muffins, I tried hard to not use much oil at all. I used a little bit of melted coconut oil which just helps hold it all together and give it more of the coconut flavor I love.
These muffins are packed with nutrition! In them we have carrots, coconut, raisins and a whole lot of crushed pineapple. The pineapple adds a nice sweetness and plenty of moisture to the muffin and keeps it rather refreshing.
Even though I’m not gluten free myself- I have been trying to eat less gluten. I notice that my joints hurt a little more when I have gluten so I’m starting to cut back.
I found this great gluten free flour baking blend from the company Ryze at my local health food store. It was a good price and had all natural ingredients. Honestly, I really liked the taste and couldn’t tell it was a gluten free muffin and will totally be using it again! If you aren’t gluten free you can substitute this with regular flour or whole wheat flour.
This muffin is very easy to put together. Simply add the dry ingredients in a large bowl. The wet in a small and then add the wet to the dry! Stir in the carrots, coconut, and raisins and mix until just combine.
I suggest you lightly spray a muffin tin with cooking spray to cook your muffins in. I do not recommend muffin liners as I tried them and the muffins stuck to them pretty well- no fun. You want to be able to get the whole muffin out to enjoy!
Coconut Carrot Muffins (GF)
- 2 cups gluten free baking flour blend
- 1/2 cup coconut sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1- 5.3oz container plain coconut yogurt
- 1/4 cup coconut oil melted
- 1- 14oz can crushed pineapple
- 1 1/2 cup grated carrot
- 3/4 cup shredded unsweetened coconut
- 1/4 cup raisins
Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
Combine the dry ingredients in a large bowl and set aside.
In a medium bowl, melt the coconut oil in the microwave. Then add in the crushed pineapple and coconut yogurt and mix well.
Add the wet ingredients to the dry ingredients and stir. Next, add in the carrot, coconut and raisins and continue to mix until the batter is well combined.
Fill the sprayed muffin tin 3/4 of the way full with the batter and then bake at 350 degrees for 20-25 minutes until a toothpick comes out clean and the muffins are golden brown and set.
Let cool completely and then enjoy!
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