These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack.
½cupfinely shredded unsweetened coconut+ extra for optional topping
Instructions
Pre-heat the oven to 350°F. With a little extra coconut oil or non-stick spray, grease the wells of a 12-cup light colored metal muffin pan.
Add the flour blend, baking powder, cinnamon, baking soda, ginger, nutmeg and salt to a medium bowl and whisk well to combine. To another bowl add the eggs, oil, syrup, water and vanilla. Whisk until smooth and combined.
Add the dry ingredients to the wet ingredients and mix well. Fold in the carrots and coconut. Divide batter evenly between the 12 muffin cups. Sprinkle tops with extra coconut if desired. Bake muffins 23-25 minutes, until muffins are golden on top and a toothpick comes out clean with moist crumbs when inserted into the center of the muffin. Timing may vary with your ovens.
When muffins are done, remove pan from the oven and allow muffins to cool 10 minutes in the pan, then gently remove them to a wire rack to cool completely. Muffins will last about 4 days in an airtight container on the countertop.
Notes
For extra pretty muffins, garnish the tops with an extra sprinkle of coconut before baking. Here is the 12-cup muffin pan I use, from Amazon. For a Wolf steam oven, bake 23 minutes on a regular wire rack, level 2, on convection humid mode.