Carrot Coconut Muffins – Recipe from Tropical Traditions
View the original recipe HERE
Servings: 12 Muffins
Preparation Time: 20 minutes
- 1/4 cup coconut oil
- 1/2 cup sucanat
- 1/3 cup organic 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
Preheat oven to 375 degrees ºF.
Cream coconut oil, sucanat, 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.