Carrot Cake Mini Muffins
24 mini muffins
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
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.