Carrot-Coconut Muffins

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Inspiration for recipes can come from so many places. I wanted to make a healthy version of carrot cake and had been testing recipes for a while now. I happened to be watching Kid’s Baking Championship on Food Network and one of the girls made carrot- coconut ice cream. Aside from wishing I could eat it off the tv screen it gave me the perfect idea for how to sweeten these muffins without sugar!

Coconut and carrot both have such a perfect natural sweetness, just by adding a banana to them there’s no need to add other sweeteners, perfect! Since I wanted these muffins to paleo as well I thought a great way to add addition structure to them would be by cooking and pureeing carrots. It definitely worked, and gives the muffins a great pop of carrot flavor.

Carrot-Coconut Muffins
 
Author: 
Nutrition Information
  • Serves: 9
  • Serving size: 1 Muffin
  • Calories: 189
  • Fat: 15 g
  • Carbohydrates: 11.9
  • Sugar: 5.7 g
  • Sodium: 57 mg
  • Fiber: 3.9 g
  • Protein: 3.7 g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Cups Raw Chopped Carrots (About 5 horse carrots)
  • 1 Cup Coconut Milk
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Vanilla Extract
  • 1 Banana
  • 3 Eggs
  • ½ Cup Coconut Flour
  • ¼ CupTapioca Starch
  • 1 Teaspoon Baking Powder
  • ¼ Salt
  • ¾ Cups Grated Carrot
  • ½ Shredded Unsweetened Coconut
Instructions
  1. Combine chopped carrots, coconut milk, cinnamon, ginger, and vanilla in a small pot
  2. Cook until carrots are tender, about 15 minutes
  3. Transfer mixture to blender and puree until smooth
  4. Let cool slightly to not cook the eggs
  5. Add eggs and banana to blender
  6. Once smooth transfer mixture to a bowl and add remaining ingredients
  7. Scoop into 9 muffin liners
  8. Bake at 400F for about 30 minutes

 

Carrot-Coconut Muffins Paleo

 

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