These muffins pack a huge veggie punch with 3 cups of carrots! Eat them as a snack on the go or enjoy them for breakfast!

Muffins Ingredients

  • ½ cup ghee or coconut oil
  • ½ cup unsulphured blackstrap molasses
  • ¼ cup dark amber maple syrup
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • pinch of sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 3 cups (shredded) carrots

Muffins Instructions

  • Heat oven to 350* F.
  • Whisk eggs in a large mixing bowl and add the rest of the wet ingredients (ghee or coconut oil, pure vanilla extract, molasses, and maple syrup).
  • Sift in dry ingredients (coconut flour, tapioca flour, sea salt, baking soda, cinnamon, ginger, and cloves) and mix until combined.
  • Fold in shredded carrots.
  • Pour mixture ¼ of the way up the muffin containers and bake for 40 minutes.

Coconut Cream Icing Ingredients

  • 1 refrigerated (overnight) can of organic coconut milk or 1 can of coconut cream (I use Native Forest Organic Coconut Cream)
  • orange for zest
  • 1 tablespoon maple syrup
  • 1 chilled mixing bowl

Coconut Cream Icing Instructions

  • If using coconut milk, scoop cream off the top and place in a chilled mixing bowl (save the liquid for one of my smoothie or sauce recipes, no waste!)
  • If using coconut cream, scoop out and place in chilled bowl, bust out your hand mixer and mix on high speed until soft peaks form.
  • Slowly mix in maple syrup and orange zest until combined.
  • Wait for the muffins to cool completely before piping icing on and enjoy!

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