Carrot Coconut Muffins
Carrot Coconut Muffins are both low fat and low carb. Kid friendly too!
Servings: 16 muffins
Calories: 137kcal
Ingredients
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup dried fruit peel aka tutti frutti
- 1 cup orange juice
- 1 egg
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup firmly packed brown sugar
- 1 cup almond flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup dessicated coconut
- 1 cup grated carrots
Instructions
- Soak dried fruits in orange juice for at least 1/2 hour.
- Preheat oven to 375 F.
- Sift the almond flour, wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger into a bowl,
- In the bowl of an electric mixer, combine applesauce, vanilla and egg.
- Mix until well blended.
- Add sugar and mix until well combined.
- Add the dry ingredients and mix until thoroughly combined.
- Drain fruit and discard juice.
- Using a rubber spatula, fold in dry fruit and coconut until thoroughly combined. Fold in carrots.
- Now fold in the carrots
- Spray silicone muffin cups or a baking tin with non stick spray. You can also use paper liners.
- Fill muffin cups 3/4 full.
- Bake for 20-25 minutes, until tester inserted comes out clean.
Notes
You can use any kind of nut flour like walnut meal. Other healthy flours you might like to substitute also are quinoa flour, oat flour or soy flour.
You can soak the fruits overnight for optimal flavor.
Nutrition
Calories: 137kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg
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