Carrot Cake Mini Muffins

24 mini muffins

YIELD

30 minutes

PREP TIME

15-20 minutes

BAKE TIME

45 minutes

TOTAL TIME

Ingredients

2 large carrots, ground in a food processor
¼ cup Anthony’s Goods Coconut Oil
2 eggs
1 tsp. vanilla
2 T. nut milk of choice
1 tsp. apple cider vinegar
½ cup Anthony’s Goods Cane Sugar
1 cup Anthony’s Goods Almond Flour
¼ cup Anthony’s Goods Coconut Flour
¾ cup Anthony’s Goods Brown Rice Flour
1 T. Anthony’s Goods Cassia Cinnamon
Pinch of salt
Pinch of nutmeg
1 tsp. baking powder
¼ cup Anthony’s Goods Maroo Raisins

Instructions

Preheat the oven to 350 degrees.
Place mini muffin liners into a mini muffin pan.
In a bowl, combine carrots, coconut oil, eggs, vanilla, milk, apple cider vinegar, and cane sugar.
Next, add the almond flour, coconut flour, brown rice flour, cinnamon, salt, nutmeg, and baking powder to the bowl.
Stir the dry ingredients into the wet ingredients until combined.
Fold in the raisins.
Scoop the muffin batter into the mini muffin liners.
Once all of the mini muffin liners are full, place the muffin pan in the oven.
Bake the muffins for 15-20 minutes or until the mini muffins are cooked through.
Allow the mini muffins to cool for 1 hour and top with Anthony’s Goods
Recipe: Cashew Coconut Frosting.

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