Sometimes I just want to make 6 muffins. No leftovers, every crumb gone by midmorning. Otherwise I find myself eating them all day long, which is what you might do anyway with these super healthy, incredibly moist and yummy carrot cake-like muffins. In fact, the reason there're only 5 in the picture is because I couldn't wait and ate one!
They're made with a little coconut oil, agave syrup and spelt flour (use regular flour if you don't happen to be on the spelt kick at the moment). I don't stress about the exact amount of grated carrot or apple - a little more or less and they still turn out fine. I've also added a half a grated zucchini if I'm low on carrots.
These also taste great when made with vegetable oil, but the coconut oil adds a nice taste if you happen to have it around. To melt the coconut oil: scoop a few spoonfuls into a glass or metal cup and pop it into the oven while it's preheating. Measure out the 1/4 cup that you need once it's melted and pour the leftover back into your solid coconut oil container.
cup grated coconut (unsweetened or sweetened if that's all you have)
eggs, room temperature
agave syrup (up to a 1/3 cup for sweeter muffins)
melted coconut oil (heck if you don't have it on hand then use vegetable oil!)
In This Recipe
Put a rack in the middle of the oven and preheat oven to 350 F. Generously grease muffin tin.
Whisk together flour, baking soda, cinnamon and salt into large bowl. Stir in grated carrots, apple, raisins, coconut and pecans.
Whisk together eggs, agave syrup, melted coconut oil and vanilla in another bowl. The reason that you don't want the eggs to ice-cold is because you don't want your coconut oil to harden up again. Add liquid ingredients to the flour mixture and stir until just combined.
Bake for 25 minutes or until top of muffin springs back to the touch. Let sit for a minute then remove and eat!