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!