I had my eye on the recipe for Carrot Apple Coconut Muffins since April's issue. It was a recipe that required ingredients I always have in my house and it sounded really good. I had to modify it a little bit but the muffins were still great. And it was easy enough to make that Vince helped me bake them.
Preheat oven to 350. Mix the following ingredients:
1 1/2 cups All-Purpose Gluten-Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsweetened Coconut Flakes
1 cup of peeled, grated Carrots
1/2 cup of peeled, grated Apple (Or I used 1/2 cup of Apple Sauce)
1/4 cup ground flaxseed
Then in a separate bowl mix:
2 eggs (or 3 tsp of Ener-G egg replacer + 4 Tbsp water)
1 tsp Vanilla
1/3 cup Coconut Milk
1/4 cup Coconut Oil
1/2 cup Honey
Combine the dry ingredients with the wet ingredients. If it looks like it needs more liquid, add some coconut milk. Add 1 Tbsp of batter to mini muffin tins and bake for 15 minutes, 30 for regular size muffins.
Enjoy being sneaky.
