These muffins are so light and moist and packed full of nutritionally dense ingredients such as carrots, seeds, coconut oil and coconut flour. They are gluten and wheat free - a sweet treat for those who want to try and cut grains from their diet.
You will need:
50 g coconut nectar (I used Tiana from Holland and Barrett)
70 g coconut oil
30g coconut flour (also Tiana from Holland and Barrett)
1 tsp gluten free baking powder
40g sunflower seeds
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp ground ginger
1/4 tsp salt
3 eggs beaten
110g grated carrots (about 2 medium sized carrots)
50g raisins (optional)
Preheat oven to 180 degrees (170 fan oven)
Mix the coconut sugar and coconut oil together until well combined
Add the eggs and beat well until eggs are mixed in. Add vanilla essence.
Mix together the coconut flour, baking powder, sunflower seeds, cinnamon, mixed spice, raisins (if using) and salt.
Add the dry ingredients into the wet ingredients and mix well.
Mix in the grated carrots.
Spoon mixture into cake cases or muffin cases and bake for 15 minutes for cakes and 20 minutes for muffins or until a skewer comes out clean.