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.

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Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Carrot-Apple Fall Muffins

Servings: 24 muffins/8 mini loaves
Preparation Time: 30 minutes

Ingredients:

• 1 1/4 pounds carrots
• 1 1/2 cups coconut oil
• 4 eggs
• 2 cups whole wheat flour (I grind mine fresh.)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 2 cups cane sugar (or to taste)
• 1 large green apple
• 1 cup walnuts
• 1/2 cup oatmeal
• 1/4 cup shredded coconut

Directions:

Preheat your oven to 350 degrees F.

Place carrots, coconut oil, and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats, and coconut to the mixture and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware) or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30–40 minutes until a toothpick inserted in the muffin comes out clean or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe and photo submitted by Tamara, Spring, TX.

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