Breakfast,  Desserts,  Full GAPS,  Recipes

Coconut Flour Carrot Muffins {GAPS legal}

This is my family’s new favorite muffin recipe! Enjoy!

Coconut Flour Carrot Muffins




  1. Preheat the oven to 350 degrees.
  2. Line 12 muffin cups with liners, or grease with coconut oil.
  3. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  4. Add in the salt, baking soda and cinnamon.
  5. Sprinkle the coconut flour over the mixture and then whisk into the batter.
  6. Mix well so that there aren’t any clumps. Fold in the shredded carrots and raisins or cranberries.
  7. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  8. Bake for 20 minutes, or until a toothpick comes out clean. YUM!


This recipe was shared at Pennywise Platter Thursday!


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