Carrot Apple Coconut Muffins
Great for little hands and babes who have a few teeth but aren’t ready to really chomp yet. These minis can live in the freezer until you need a quick snack to bring on the road or to fill an afternoon hunger gap.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup quinoa flour or oat flour
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cinnamon
- 1 cup grated carrot, packed (about 1 large carrot)
- 1 apple, peeled and grated
- 1/2 cup unsweetened shredded coconut
- 2/3 cup raisins or chopped dates
- 3 large organic eggs
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup unsweetened coconut or almond milk
- 1 tsp vanilla extract
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Preheat oven to 350°F. Line a 24-cup mini muffin tray with paper cups OR grease well with extra coconut oil and set aside.
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In a large bowl stir together coconut, almond and quinoa flours with baking soda, salt and cinnamon. Stir in grated carrot, apple, coconut and raisins until well coated with flour mixture.
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In a separate bowl whisk together eggs with coconut oil, maple syrup, coconut milk and vanilla. Add to flour mixture and stir to combine.
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Scoop out muffin batter into cups, filling each one 3/4 full. Bake for 12-14 minutes, or until a tooth pick inserted into the centre comes out clean. Allow to cool completely on a rack and remove paper before giving to small child or baby. Freeze for use later on and allow to thaw at room temperature.
NOTE: For larger muffins (i.e. older kids or adults) fill a 12-cup tin with paper liners ans scoop batter in to each cup, about 2/3 full.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.