Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut flour
  • 3 flax or chia eggs ((<-- instructions here))
  • 2 Tablespoons coconut oil (, melted)
  • 1/4 cup maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded carrots
  • 1/4 cup raisins

Instruction

  • Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.
  • If you haven't already prepared your flax or chia eggs, make them first! (detailed instructions at detoxinista.com) For best results, allow them to chill for 15 minutes before using.
  • Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.
  • Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups. These muffins will not rise, so don't worry about filling the cups to the top.
  • Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won't look much different coming out of the oven than they did when they went in. (This is why I don't recommend serving them to company.)
  • Allow to cool, then serve to the people who will love you no matter what your baked goods look like. I recommend storing these muffins in the fridge, and serving them chilled, for best texture!