Vegan Coconut Flour Carrot Cake Muffins

Vegan Coconut Flour Carrot Cake Muffins

When I tell you guys these muffins are fall in muffin form, I mean it! They’re bursting with deliciousness, sweet & savoury flavah, moist & chewy, comforting, grain-free, vegan, naturally sweetened & FULL OF VITAMIN-C & ANTIOXIDANT-RICH CARROTS!!!

They require very minimal prep, no mixer, just one bowl & 30 minutes of your time! EVERYONE WILL LOVE THEM. That’s a promise!

INGREDIENTS (6 muffins):

  • 1/4 cup coconut flour
  • 3 flax eggs (3 tbsp. Ground flaxseed mixed with 9 tbsp. warm water; let sit to gel up) OR 3 eggs
  • 2 tbsp. mashed banana
  • 1/4 cup pure maple syrup
  • Few pinches sea salt
  • 1 tsp. apple cider vinegar
  • 1 tbsp. pure organic vanilla
  • 1 tsp. Ceylon cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup shredded carrots
  • OPTIONAL: 1/4 cup dried organic unsweetened cranberries or raisins

HOW?:

  • Preheat oven to 350F & line a muffin tin with liners.
  • Prepare your flax eggs.

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  • Add all the ingredients except carrots & dried fruit (if adding) to a bowl & mix until a batter is formed.

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  • Fold in carrots & add-ins.

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  • Stuff the batter into the muffin tins – the muffins won’t rise so you can fill them to the top!

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  • Bake for 22-25 minutes until browned & crispy on top!

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  • Enjoy!

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