Carrot Cake Flax Seed Muffins
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Carrot Cake Flax Seed Muffins

Submitted by: Linda Stafford

Prep Time: 15 Minutes

Cook Time: 18 Minutes

Servings: 12

These muffins are moist, filling, and delicious!

Ingredients

  • 1 tbs. cinnamon, ground, organic
  • 1 tsp. nutmeg, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 4 egg, omega-3, cage-free, organic
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 1 tbs. vanilla extract, organic
  • 1/2 c. carrot, fresh, organic
  • 1/3 c. coconut, unsweetened, shredded, organic
  • 1/2 c. walnuts, raw, organic
  • 1/3 c. raisins, organic
  • 3/4 c. coconut sugar, organic
  • 1 1/4 c. flax seeds, ground or meal, organic
  • 2 tsp. baking powder, aluminum-free

Directions

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.