Carrot Gingerbread Muffins

By courtneyepowell

Ingredients

• Optional Frosting:
• 6 Eggs
• 1/2 cup butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup honey
• 1/2 cup coconut flour or almond flour
• 1/2 tsp. sea salt
• 1/4 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 3 cups carrots, shredded
• 1/2 cup raisins or nuts
• 1/4 cup coconut butter
• 1/4 cup coconut oil
• 1/4 tsp. freshly grated ginger
• 1 Tbs. orange zest
• 1 Tbs. shredded coconut
• 1 Tbs. maple syrup

Preparation

Step 1

1. Pre heat oven to 350 degrees & line muffin tin with muffin liners.
2. Whisk eggs, butter or oil, vanilla extract, and honey together in large bowl. Sift in the flour, sea salt, baking soda, cinnamon, ginger, and cloves. Add remaining ingredients and mix together.
3. Scoop 1/4 cup batter into each lined muffin cup and bake for 35 – 40 minutes.

Frosting: combine all ingredients until smooth. Allow the muffins to cool before frosting.