Carrot Cake Muffins
INGREDIENTS
1 cup almond meal
½ cup coconut sugar
½ cup gf plain flour (I used brown rice flour, but you could also used spelt)
2 tsp baking powder
2 carrots (200g), grated
3 eggs
½ cup (125ml) extra virgin olive oil
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp mixed spice
½ cup (40g) shredded coconut (makes it so chewy and yum!)
1/3 cup crushed canned pineapple, drained OR organic sultanas
12 pecans OR walnuts (optional but it makes them extra pretty)
1. Preheat the oven to 160 and line a muffin tray.
2. Mix everything together (except the nuts) in a large bowl.
3. Pour into muffin tray, place a nut on top of each one and bake for 25 mins.