Carrot Muffins (Gluten & Dairy Free)

Yields: 1 Serving

I have been loving making muffins ahead of time for a quick snack during the week. These carrot muffins make the perfect treat while still being gluten and dairy free!

Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/4 Instructions
  • Preheat oven to 350 °F and line 12 muffin tins.
  • In a large bowl beat sugars, eggs, coconut oil, and vanilla on medium speed.
  • Add flour, cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just incorporated. Fold in shredded carrots, batter will be thick.
  • Spoon into lined muffin tins and bake for 20 minutes, or until toothpick inserted in the center comes out clean. Enjoy!

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