Carrot Spice Muffins
Servings 12 Muffins
Equipment
- Muffin Tin
- Hand mixer
Ingredients
- 2 cups flour
- ½ cup sugar
- ⅓ cup brown sugar
- 1 tbsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of nutmeg
- Pinch of cloves
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ cup melted coconut oil
- 2 large eggs
- ¾ cup milk
- 1 tsp vanilla extract
- 1 cup carrots about 3, peeled and trimmed, shredded
- ½ cup sweetened coconut shredded
- 1 snack sized box of moist raisins
- ⅓ cup pecans toasted & chopped
Instructions
- Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
- Combine the flour with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- In another bowl, beat the melted coconut oil with the milk, eggs, and vanilla with a hand mixer until well combined.
- Gently add the egg mixture to the flour mixture and stir until just combined.
- Add the carrots, coconut, raisins, and pecans, then mix well.
- Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.
- Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean.
- Let them sit for a few minutes before removing them from the muffin tray and placing them on a wire cooling rack to cool. Serve and enjoy.