Carrot Muffins

By Carynz

Ingredients

• 2 cups raw baby carrots, or 2 cups regular carrots, peeled and cut into chunks
• 1 cup crushed pineapple
• 1 cup shredded coconut
• 2 1/4 cups almond flour
• 1 1/4 cups potato starch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 cup oil
• 1 3/4 cups sugar
• 2 tsp vanilla extract
• 3 eggs

Preparation

Step 1

Preheat oven to 350 degrees F (180 degrees c). Line two muffin tins and set aside.

Place carrots, crushed pineapple, and shredded coconut into food processor fitted with the S blade. Blend until it becomes a thick mixture and smooth. Set aside.

In a large bowl, combine almond flour, potato starch, baking powder, baking soda, salt, and cinnamon. Stir well and set aside.

Beat oil and sugar until well blended, then add vanilla extract. Alternately add dry ingredients and eggs, beating well after each addition. Add in carrot mixture. Beat until combined.

Divide batter evenly into prepared muffin tins filling almost to the top. Bake 28-30 minutes until lightly browned and set.