Coconut Flour Carrot Muffins

What a great way to use the pulp from juicing carrots! If some celery or ginger root fiber gets in the mix, I'll use it anyway. Line your juicer waste receptacle with a clean produce bag and freeze the pulp in cup-sized portions until you're ready to use it. These grain-free muffins are dense and make a good breakfast on the run with a glass of...you guessed it, vegetable juice.


Coconut Flour Carrot Muffins
Adapted from Detoxinista.com
Makes 12 muffins

1/2 cup coconut flour
1/2 cup honey
1/4 cup melted coconut oil
1 mashed banana
2 eggs
2 flax eggs (2 Tblsp ground flax + 6 Tblsp water, mix and let sit 15 minutes)
1/2 Tblsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/2 Tblsp lemon juice
1/2 tsp baking soda
1 cup shredded carrots (or carrot juice pulp)
1/4 cup raisins or currants

Preheat oven to 350 degrees. Line a muffin tin with parchment paper cups.

In a large bowl mix all the ingredients together, except the carrots and currants. Stir the batter well and eliminate any lumps. Add the carrots and currants and mix again.

Fill each muffin cup about halfway. Bake 25-30 minutes until the centers are no longer doughy. Cool on a wire rack. Store in the freezer.