Okay, so I’ve mentioned before that we eat a ton of eggs around this joint. In order to avoid mutiny (I’m pretty sure I’ve overheard the whispered plans coming from my kids’ bedrooms), we usually change it up once or twice during the week. We almost always have coconut flour pancakes on Sundays. And, sometimes (not too often– because I really, really do not like baking… I pretty much hate it), I’ll make a batch of muffins or custard another day during the week.
- 6 eggs
- 1/2 cup melted coconut oil
- 1/4 – 1/2 cup maple syrup (according to preference)
- 2 Tbsp. vanilla
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 cup coconut flour
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1/2 cup raisins
- optional add ins: shredded unsweetened coconut, nuts
1. Preheat oven to 350. Shred carrots and zucchini in food processor (or grate by hand) and set aside.
2. Using your mixer, combine eggs, coconut oil, maple syrup, vanilla, baking powder, sea salt, cinnamon and nutmeg .
3. Add coconut flour and mix until very well combined. You need to mix really well in order to avoid clumps.
4. Fold in the remaining ingredients and divide into greased muffin cups.
5. Bake for 20 minutes or until done.
Shared at: Fat Tuesday, Fight Back Friday, Sunday School
These looks great! I’m hoping to make a version of these muffins today, but with different flours.
Do you think I can use carrots left over from juicing?
Hmmm… maybe. I’m thinking that you might need to compensate with some extra moisture though? I would try it and if the consistency of the batter is too dry, maybe you could add a tablespoon or two of applesauce. Hope it works out for you!
Well, I didn’t have nutmeg, zucchini, or raisins, but they still turned out great (even with the left-over juicing pulp!) I think I’ve found my new breakfast treats. Thank you!
Sounds like you created a new recipe Gabriella! Glad they worked out for you!
Gabriella, Do you freeze your pulp? I have been freezing mine and I have been wanting to make some type of muffins with it. So I want to give this a try.
This recipe doesn’t say how many muffins it makes! I’m guessing 12 muffins, is that right? Thanks!
I usually get 12-18, depending on how big of muffins I make.
Thanks Leslie!
Delicious muffins!! Great, easy recipe!!
Thanks Lisa! Enjoy!
If you’re juicing fully with an emulsifier, you won’t have pulp left over. There are serious nutrients in there you are losing. Try “juicing” with a VitaMix or a way cheaper starter, NutriBullet (you can Google and buy online). My Oster blender chops it all up so you get the full nutrition. Juice is good, but the entire vegetable is even better for you.
These looks awesome – a great make-ahead and freeze/grab type of breakfast with a raw smoothie. Yum!
What can be used in place of melted coconut oil and coconut flour? They aren’t available on my area. Thanks!
Hey Laura,
Butter can be subbed for the coconut oil, but there isn’t a substitution for the coconut flour. I have to order mine online from Tropical Traditions. You can also find them on Amazon.