Coconut, Carrot, & Ginger Muffins




2 cups almond flour
½ teaspoon unrefined sea salt
1 teaspoon baking soda
½ tsp cinnamon
½ tsp powdered ginger

1/2 tsp almond extract
a pinch of clove
½ cup shredded coconut (unsweetened)
3 eggs
½ cup coconut oil, melted
½ cup agave syrup
1-2 Tbs grated fresh ginger
1 cup grated carrot


In a large bowl, combine almond flour, salt, baking soda, spices, and coconut shreds.
In a smaller bowl whisk together eggs, almond extract, oil, and syrup. Add fresh ginger, grated carrot, and raisins.
Stir wet ingredients into dry.
Spoon batter into paper-lined muffin tins
Bake at 350° for 15-17 minutes for mini muffins and 20-22 minutes for regular muffins.
Cool and serve.

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