Gluten-Free Carrot Ginger Muffins
- Ready In:
- 25hrs 30mins
- Ingredients:
- 12
- Yields:
-
24 mini muffins
- Serves:
- 6
ingredients
- 2 cups almond flour
- 1⁄2 teaspoon sea salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1⁄2 cup shredded coconut
- 3 eggs
- 1⁄2 cup coconut oil, melted
- 1⁄2 cup honey or 1/2 cup syrup
- 2 tablespoons ginger
- 1 cup grated carrot
- 3⁄4 cup raisins, soaked in water for 15 minutes and drained
directions
- Mix first six dry ingredients together. .
- In separate bowl mix the rest of the ingredients.
- Mix ingredients together.
- Spoon into muffin tins.
- Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.
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RECIPE SUBMITTED BY
I am a teacher and mother of two grown children. I enjoy cooking, especially cookies. I also enjoy line dancing, scrap booking, Bunco, gardening, lighthouses, reading and taking walks with my husband. I have a beautiful granddaughter and a handsome grandson. Both are under the age of five.