Carrot Muffins

  • 1 1/2 cup chopped – carrot
  • 2 cup – flour, all-purpose
  • 1/2 cup – coconut sugar
  • 2 teaspoon – baking powder
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1 teaspoon – cinnamon
  • 3 large – egg
  • 1/2 cup – grapeseed oil
  • 1 teaspoon – vanilla extract


  • 1 cup – coconut milk, full fat
  • 3 tablespoon – honey
  • 1 medium – carrots, yellow
  • Preheat oven to 350 degrees.
  • Start by cooking the carrots.  Once soft, blend in a food processor until the consistency of baby food (or even use baby food!)  Add carrots, and water where necessary to get it to blend and be smooth.  You want 1 cup of carrot puree.
  • Combine dry ingredients. Flour, sugar, baking powder, baking soda, salt and cinnamon.
  • In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Fold wet ingredients into dry and stir till just moistened.
  • Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
  • Bake for 18-20 minutes at 350 degrees.


  • Chill a can of full fat coconut milk in the fridge (at least a day)
  • Open can upside down and pour out the liquid/milk. Keep the coconut cream and scoop out of can into a mixing bowl. Whisk until fluffy.  Add 3 tablespoons honey and whisk until incorporated.
  • When muffins are cooled, spread with coconut frosting.
  • Grate yellow carrots, and sprinkle on top.  Add blueberries for eyes, and a red carrot for the beak.

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