Vanilla Carrot Coconut Muffins

I’ll be honest, these little unassuming carrot muffins are EXTRA awesome.


The vanilla shakeology brings a sort of carrot cake flavour together with the shredded carrot, vanilla and sea salt and then the shredded coconut added in there?! Oh baby! This is what dreams are made of!


Dare ya to make one batch and see for yourself!



(Makes 2 dozen)


INGREDIENTS:

2 cups GF oats

1 cup oat flour

1 cup almond flour

4 tsp baking powder

1 tsp baking Soda

1/2 cup coconut sugar

1/4 cup maple syrup

1 scoop vegan vanilla shakeology

1/2 cup shredded coconut, unsweetened

2 tsp psyllium husk or flax

1/2 tsp cinnamon

1/4 tsp sea salt

2 eggs (or chia eggs)

2 cups almond milk

2 cups shredded carrot

1/2 cup coconut oil

2 tsp vanilla extract




HOW TO:


1) mix the dry ingredients together and the wet ingredients separately. Combine.


2) Line muffin tins with cups or use coconut oil to grease.


3) Bake muffins at 300 for 20-25 minutes and let cool completely before enjoying (they’re often slightly crumbly the day of and then more solid the next day for easier eating)


4) ENJOY!!

© Copyright 2020 Marie Barker. Designed by Dawn Creative Design

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