Carrot Gingerbread Muffins

Carrot Gingerbread Muffins

(from Practical Paleo Cookbook- Diane Sanfilippo)



6 eggs

½ cup coconut oil

1 teaspoon vanilla

½ cup blackstrap molasses

¼ cup maple syrup

½ cup coconut flour

½ tsp sea salt

¼ tsp baking soda

1 tsp cinnamon

1 tsp ginger

½ tsp ground cloves

3 cups shredded carrots

½ cup raisins

Preheat oven to 350 degrees.

Beat the eggs in a large bowl and add coconut oil, vanilla, molasses, and maple syrup.

Mix together. Next stir in coconut flour, sea salt, baking soda, cinnamon, ginger, and cloves.

Finally, add carrots and raisins and mix well. Using muffin papers, in a large muffin pan, fill papers ¾ full. And bake for approximately 40 min. Makes just over 12 large muffins. Best after cooled.May be frozen if you don’t eat them all first.


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