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Coconut Carrot Muffins (GF)

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 muffins

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.

  2. Combine the dry ingredients in a large bowl and set aside. 

  3. In a medium bowl, melt the coconut oil in the microwave. Then add in the crushed pineapple and coconut yogurt and mix well. 

  4. 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.

  5. 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.

  6. Let cool completely and then enjoy!