Submitted by: Linda Stafford
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Servings: 12
These muffins are moist, filling, and delicious!
1 1/4 c. ground flax seeds
2 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. sea salt
4 egg
1/4 c. coconut oil
1 tbsp. vanilla extract
1/2 c. carrot
1/3 c. shredded coconut
1/2 c. walnuts
1/3 c. raisins
3/4 c. coconut sugar
Preheat oven to 350ºF. Place cupcake papers in 12 count muffin tin.
Mix the dry ingredients (ground flax seed, baking powder, cinnamon, nutmeg, and sea salt) together. Add the coconut sugar, eggs (lightly beaten), coconut oil, vanilla extract, shredded carrots, shredded coconut, chopped walnuts, and raisins. Stir by hand until blended.
Fill muffin tins evenly. Bake for 18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Email
Print
