Coconut Carrot Muffins

I love Easter! Mainly because I love any reason to give and get chocolate, but I also love what Easter represents - Temperatures are rising, the days are getting longer, the birds are starting to sing, and the best part of all - tulips and daffodils are everywhere! Hello pink, yellow and green. We missed you!

And with this happy new transition comes the desire to say goodbye to the few extra pounds that kept us warm throughout the cold winter months. Which means we look to lighter and healthier options that will lead us willingly into bathing suit season (or, at least make it more bearable! - no pun intended).

In times like these I turn to my coconut carrot muffins. Not only are they healthy, but they're DELICIOUS! They actually make you feel good about eating muffins! And there's no denying that the cute Easter themed paper cups and toothpicks are going to put everyone in the Easter mood.

These golden brown treats have everything it takes to be healthy and comforting. With ingredients like coconut, oats and walnuts you can't go wrong. Enjoy these guilt-free treats with a warm cuppa tea for total tranquility.

And let Spring begin! :)

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Coconut Carrot Muffins

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Makes 16

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Ingredients:

• ¾ cups all-purpose flour

• ¾ cups gluten free all purpose flour

• 1 cup large flake oats

• ½ cup packed brown sugar

• 1 tbsp baking powder

• ¼ tsp cinnamon

• ¼ tsp ginger

• ¼ tsp nutmeg

• ¼ tsp salt

• 1 egg

• 1 cup unsweetened almond milk

• ¼ cup vegetable oil

• 1 tsp vanilla

• 1 carrot, grated

• ¼ cup sweetened flaked coconut

• ½ cup walnuts (chopped)

• ¼ cup raisins

Directions:

1. Preheat oven to 375F.

2. In a large mixing bowl add your dry ingredients: all purpose flour, gluten-free flour, oats, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. Mix well.

3. In a separate mixing bowl add your wet ingredients: egg, almond milk, vegetable oil and vanilla. Wisk together.

4. Pour your wet ingredients into your dry, and mix until you have an ooey gooey batter. Then, toss in your grated carrot, coconut, walnuts and raisins.

5. Fill your muffin tray with paper cups (Easter themed - preferably). Then, spoon in your batter filing each cup 2/3rds full.

6. Place in the oven to bake for 15-20 minutes, or until golden and brown.

Approvals:

ALLERGIES:

VEGETARIAN - SOY-FREE

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