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“These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother’s Day breakfast or brunch. http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/”
READY IN:
25mins
SERVES:
8-10
YIELD:
32 mini-muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
  2. In a large bowl, blend together eggs, oil, yacon and vanilla.
  3. Blend dry ingredients into wet, then fold in carrots and currants.
  4. Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
  5. Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
  6. Bake at 350° for 10 minutes.
  7. Cool and serve.

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