Ingredients
The following ingredients have 4 Servings
- 2 cups All Purpose Flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. salt
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup coconut sugar
- 1/3 cup orange juice
- 1/3 cup coconut oil, melted
- 1 tsp. vanilla extract
- 3/4 cup raisins
- 1 1/2 cup carrots, grated (~3-4 large carrots)
- 1 cup confectioners sugar
- 2 Tbsp. orange juice
- 1 tsp. orange zest
- 1 tsp. butter, melted
Instruction
- Preheat oven to 425 degree F. Spray a mini bundt tin with non stick cooking spray. In a large bowl mix the flour, baking soda, cinnamon, ginger and salt. In a separate medium bowl whisk the eggs, sugars, orange juice, oil and vanilla extract together.
- Stir the wet ingredients into the dry and then fold in the raisins and shredded carrots. Spoon about 1/4 cup batter into each mini bundt tin and bake for 9-11 minutes.
- While muffins bake, make the glaze by mixing all ingredients together in a small bowl. Once muffins are cooled drizzle the glaze on top! Enjoy!