Coconut Flour Muffins with Carrots and Raisins

Overhead image of a batch of coconut flour muffins.

Coconut Flour Muffins with Carrots and Raisins

This Coconut Flour Muffins with Carrots and Raisins recipe is naturally sweet and oh-so moist. Enjoy the delicious blend of flavors and textures in every bite, and inhale the comforting aroma that fills your kitchen as these muffins are baked to perfection.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 35

Cool 10

Total Time 50

Servings

Calories 175kcal

Author Sharon Rhodes

Ingredients

½ cup coconut flour
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp sea salt
¼ tsp baking soda
1 ripe banana
5 eggs
¼ cup melted coconut oil
1 ½ tsp vanilla
4 dates, pitted and chopped into small pieces
1 cup shredded carrots *approximately two large carrots
½ cup raisins
½ cup walnuts

Instructions

Preheat your oven to 350 and line 8 cups of a 12 cup muffin tin with parchment liners.
Next, whisk together the dry ingredients - coconut flour, ginger, cinnamon, salt, and baking soda - in a mixing bowl. Set the bowl aside.
Then, add the banana to another mixing bowl and mash it well with a fork until no lumps remain.
Next, separate the egg yolks from the egg whites. Add the yolks to the bowl with the mashed banana and whites to their own bowl. Set the bowl with the whites aside - they will be added last.
Then, add the melted coconut oil and vanilla to the bowl with the banana and egg yolks. Stir until the mixture is smooth.
Next, add the dry ingredients to the banana and egg mixture and stir until just combined. No need to overmix it.
Then, fold in the shredded carrots, chopped dates, raisins, and walnuts.
Next, whisk the egg whites until fluffy and then gently fold them into the batter until just combined.
Scoop the batter evenly into eight wells of the muffin tin.
Bake for 30-35 minutes, rotating the muffin tin at the halfway mark. Check to see that a toothpick comes out clean to ensure they are cooked through.
Cool in the pan fo five minutes, then transfer the muffins to a wire rack to cool completely.

Video

Notes

Storage Tips

To Store: Keep these muffins in an airtight container at room temperature for up to 3 days or store them in the fridge for up to 7 days.

To Freeze: Seal them in an airtight freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight or on a counter.

Nutrition