Carrot Mini Muffins

Serves: 6-8 ? | Prep ⏰: 10-12 min | Cook ⏰: 45-55 min


  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup of cane sugar
  • ½ cup dry measure coconut oil (melted)
  • ½ tsp sea salt
  • 1 cup of flour
  • ¼ Tsp baking powder
  • 1 Tbs vanilla
  • 1 Tbs cinnamon
  • 1 cup chopped walnuts (optional)
  • butter for greasing mini muffin pan.

Cookware: Mini muffin pan for 24 ct. or 2 dozen count mini muffin pans + hand mixer + large mixing bowl + small saucepan.


Preheat oven to 350 degrees.

Lightly grease your mini muffin pan with butter & a dusting of flour

Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.

Add in sugar, melted coconut oil & vanilla.  Beat until blended.  

Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. 

NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.

Spoon your mixture into your muffin pan and place in the oven.  Bake 45-55 minutes.  

After the muffins have baked for 45 minutes use a toothpick to test them.  When the toothpick comes out dry – the muffins are done!