These muffins taste like dessert! These are perfect for an on-the-go breakfast or snack.
3 large carrots
6 eggs
½ cup coconut oil, melted over low heat
1 teaspoon vanilla extract
1 teaspoon fresh ginger, minced
¼ cup coconut palm sugar
½ cup coconut flour
2 teaspoons ground cinnamon
½ teaspoon sea salt
¼ teaspoon baking soda
5 Dates, pitted and minced
½ cup Macadamias, chopped
12 walnut halves, for garnish
Preheat oven to 350 degrees F. Grease a muffin pan with coconut oil. Run the carrots through a food processor with a grating attachment.
In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla extract, ginger and coconut palm sugar.
In a small bowl, whisk the coconut flour to remove lumps, add cinnamon, salt and baking soda.
Mix the dry ingredients into the wet ones. Stir in the shredded carrot, minced dates and chopped macadamia.
Calories: 243
Fat: 17g
Carbohydrates: 18g
Sodium: 367mg
Fiber: 3g
Protein: 5g
Sugar: 6g