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Grain-free carrot coconut muffins

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Healthy and tasty muffins!


  • 3/4 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened apple sauce
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons coconut oil
  • 1 cup shredded carrots


  1. Preheat the oven to 350 degrees. Line 12 cups of a muffin tin with paper liners and spray with non-stick cooking spray or oil and lightly flour them; set aside.
  2. In a small bowl, whisk together the coconut flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg.  Set aside.
  3. In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil.  Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.
  4. Evenly distribute the batter among the muffin cups.
  5. Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.
  6. Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.  Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 137
  • Sugar: 9.6g
  • Sodium: 139mg
  • Fat: 6.9g
  • Carbohydrates: 14.6g
  • Protein: 4.1g