VEGAN Toasted Coconut Carrot Cake Muffins
WARNING: These muffins are ADDICTING!!
So yummy, so healthy!
2 cups of flour (to make gluten free, use coconut or almond flour)
1/4 cup of cane sugar (or coconut sugar)
1 tsp of baking soda
1/2 tsp of baking powder
pinch of salt
2 tbsp of cinnamon
1 cup of almond milk (for non-vegan, use whole milk)
1/2 cup of maple syrup, or honey
1/4 cup of Batistini Farms Organic Notes Olive Oil
1/4 cup of Applesauce
1 tbsp of Batistini Farms Apple Vinegar
1 tsp of vanilla
3/4 cup of shredded carrots
1/2 cup of toasted coconut shavings (take raw coconut shavings and toast in oven at 350 F for 3-5 minutes)
Optional: extra coconut for topping
Optional: almond milk & powdered sugar for muffin frosting
Preheat oven to 350 F.
Combine all dry ingredients in a bowl (flour, sugar, baking soda, baking powder, cinnamon & salt) and mix well. Combine all wet ingredients in a separate bowl (almond milk, maple syrup, Batistini Farms Organic Notes Olive Oil, applesauce, Batistini Farms Apple Vinegar, vanilla) and mix well. Combine wet and dry ingredients together, mix well. Pour in shredded carrots and coconut shavings into mixture, and softly stir in with a spoon.
Grease muffin tin with a lil' bit of Batistini Farms Organic Notes Olive Oil, and fill each slot around 3/4 full.
Bake for 20-25 minutes.
Allow to cool. Mix together a little almondmilk with powdered sugar, until you create the frosting thickness of your desire. Drizzle on cooled muffins, and top with the extra toasted coconut shavings.