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!
- 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!