Print
Carrot, Coconut Muffins
Servings: 12 Muffins
Preparation Time: 20 minutes
Ingredients:
- 1/4 cup coconut oil
- 1/2 cup plus 1/3 whole cane sugar
- 2 eggs
- 1 cup sour cream
- 1 cup shredded carrots
- 1/2 cup shredded coconut
- 1 1/2 cup freshly milled* whole grain flour
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
Directions:
Preheat oven to 375 degrees F.
Cream coconut oil and sugar well. Add eggs and sour cream. Blend in carrots and coconut.
Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.
Bake in preheated oven for 20–25 minutes.
*See our grain mills here.
Julie from OH just won $50 for this recipe and photo! Submit yours here.
