Carrot Coconut Muffins
Ingredients
- 1 cup sugar
- 3 eggs
- 3 tbsp. vegetable oil
- ¼ cup vanilla soy milk
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. allspice
- 1 cup gluten free all purpose flour
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- ¼ tsp. baking powder
- 1 cup shredded carrot
- 1 cup shredded unsweetened coconut
- ¼ cup gold raisins
Instructions
- Pre-heat oven to 350’
- Line muffin tins with liners
- Mix sugar, eggs, oil, soy milk, and vanilla until combined
- In a separate bowl sift dry ingredients together, then slowly pour into wet ingredients, mix until moist
- Fold in shredded carrot, coconut & raisins
- Fill muffin liners
- Bake 25-30 minutes or until muffins spring back when lightly pressed