Carrot Coconut Flax Muffins

Carrot Coconut Flax Muffins

(makes 12)

Preheat oven to 350 degrees. Grease a muffin pan with fat or choice and set aside.

2 cups grated carrots, set aside

1/3 cup shredded coconut or coconut ribbons, set aside

1/3 cup raisins or chopped dates & walnuts (optional)

In a medium bowl:

1 1/2 cup regular whole wheat flour 

1/2 cup alternative flour of your choice (coconut, almond, kamut, spelt)

1 tsp baking soda

1 tsp true ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp vanilla extract

Mix all the dry ingredients together, set aside.

In a large bowl, make 2 flax eggs:

1/3 cup freshly ground flaxseed

1/2 cup filtered hot water

Mix together and let gel for 5 minutes.

After 5 minutes, add to the large bowl with the flax eggs:

1/4 cup buckwheat honey (any honey will work)

1/4 cup oil

1/2 cup milk

Whisk the wet ingredients until fluffy and well combined. Add the dry ingredients to the wet and mix. Fold in the carrots, coconut and raisins, dates, or walnuts. Fill the muffin pan evenly. These little guys are dense and won't rise too much, so don't worry about filling them up!

Bake for 20-25 or until a toothpick inserted in a muffin comes clean. Enjoy a muffin or two with melted butter while still warm. 



Denby RoyalComment