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Carrot Muffin Recipe

Amy Roskelley
  • 30 minutes
  • Serves 12

INGREDIENTS

1 1/2 cups

chopped – carrot

2 cups

– flour, all-purpose

1/2 cup

– coconut sugar

2 tsp

– baking powder

1 tsp

– baking soda

1/2 tsp

– salt

1 tsp

– cinnamon

3

large – egg

1/2 cup

– grapeseed oil

1 tsp

– vanilla extract

1 cup

– coconut milk

3 tbsp

– honey

1

medium – carrots, yellow