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.

Gluten-Free, Pumpkin Bread and Muffins

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut flour
• 1 cup cashew meal or almond flour
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter/ghee or coconut oil, melted
• 6 eggs (room temperature if using coconut oil)
• 3/4 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1/2 cup grade B maple syrup or real honey
• 3/4 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips, if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35–40 minutes, large loaf: 60–70 minutes, muffins: 30–35 minutes. Check with a toothpick.

Jenny from Hendersonville, TN, just won $50 for this recipe and photo! Submit yours here.

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, and 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.)

Sharla from Boise, ID, just won $50 for this recipe and photo! Submit yours here.