Gluten Free Carrot Muffins

These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother’s Day breakfast or brunch. http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/

• Ready In: 25 mins
• Serves: 8-10
• Yields: 32 mini-muffins

Ingredients

• 1⁄4 cup  coconut flour
• 1⁄4 teaspoon  celtic sea salt
• 1⁄4 teaspoon baking soda
• 1  teaspoon cinnamon, ground
• 3  eggs
• 1⁄4  grapeseed oil
• 1⁄4  yacon syrup
• 1  tablespoon vanilla extract
• 1  cup carrot, grated
• 1⁄4 cup currants

Directions

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. In a large bowl, blend together eggs, oil, yacon and vanilla.
3. Blend dry ingredients into wet, then fold in carrots and currants.
4. Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
5. Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
6. Bake at 350° for 10 minutes.
7. Cool and serve.