Opis
A delicious vegan recipe for gluten-free carrot coconut muffins.
Składniki
Skala
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1 cup gluten-free flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix grated carrots and shredded coconut.
- In another bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together maple syrup, melted coconut oil, and almond milk.
- Combine wet ingredients with dry ingredients until well mixed.
- Fold in the carrot and coconut mixture.
- Pour batter into muffin tins lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Uwagi
- Store in an airtight container.
- These muffins freeze well.
- Adjust sweetness by adding more maple syrup if desired.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Baking
- Sposób: Baking
- Kuchnia: Vegan
Zasilanie
- Wielkość porcji: 1 muffin
- Kalorie: 180
- Cukier: 8g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 6g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 25g
- Włókno: 3g
- Białko: 2g
- Cholesterol: 0mg
Słowa kluczowe: vegan carrot coconut muffins, gluten free muffins, healthy muffins, plant-based muffins