Carrot Muffins (with Coconut Oil)

This has quickly become one of our favorite breakfast items. Although we gotta be careful to not eat them too often, they are pure yumminess. The only thing I want to do different is change my organic all-purpose flour with sprouted grain flour…is that even possible? I gotta find it. Anyway, try this, they are pretty healthy but can turn unhealthy if you eat too many ;)

Adapted from our cousin’s amazing zucchini bread recipe (Thanks Sierra!)

DRY INGREDIENTS:

3 cups of flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 cup of walnuts or pecans

WET INGREDIENTS

1.5 cups of sugar
3 eggs beaten
1 cup of coconut oil
1 tsp vanilla extract
2 cups of grated carrots – I used my juicer for grating and I drank the juice :)

DIRECTIONS

Preheat oven to 350 degrees.

In a medium bowl mix all dry ingredients and set aside.

In another bowl, beat the eggs and add all the wet ingredients to that. Mix really good. Once it’s well mixed, add this mixture to the dry ingredients mixture and combine until well mixed. Add the grated carrots and blend until well mixed.

Scoop out spoon fulls into cup cake wrappers and bake for 30-35 minutes or until a wooden toothpick comes out clean. Enjoy!

NOTE: I use coconut oil cause it’s healthier than canola oil or vegetable oil and it’s organic and pure. You don’t really taste the coconut at all. I buy the one below and scoop it out into a measuring cup until I almost fill it up to the 1 cup mark. Then I microwave for 15 seconds to make sure it melts and I usually have exactly 1 cup.

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