Carrot Muffins with Coconut

by Editorial Staff

Carrots are a proven base for baking. It was used as a natural sweetener when sugar was in short supply. Now you can experiment and try new combinations.

Cook: 40 mins

Servings: 6

Ingredients

  • Wheat flour or any other flour – 240 Grams
  • Almond Milk – 180 Milliliters
  • Coconut Oil – 50 Milliliters
  • Coconut flakes or grated coconut – 100 Grams
  • Egg – 1 Piece
  • Carrots – 2 Pieces
  • Brown sugar – 180 Grams
  • Soda – 1 Teaspoon
  • Salt – 1 Teaspoon
  • Orange zest – 1

Directions

  1. Peel the carrots and grate them on a coarse grater. Then combine it with milk, sugar, egg, zest and butter.
  2. In a separate bowl, stir together the flour, salt and baking soda. Then combine the dry and liquid mass.
  3. Place the dough in the molds. Sprinkle coconut on top or grate coconut.
  4. Bake muffins at 180 degrees for 25 minutes.

Have a nice tea!

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