CINNAMON, COCONUT & CARROT MUFFINS

Ingredients

• 2 cups of chickpea flour 
• 2 tsp of baking powder
• 1/2 tsp of salt 
• 1/4 cup of shredded coconut 
• 1 tbsp of cinnamon
• 1/2 cup of honey
• 1/2 cup of coconut oil
• 2 eggs
• 2 cups of shredded carrots 
• 1/2 cup of applesauce
• 1/3 cup of oat milk

Directions

1. Preheat the oven to 350 degrees and line your muffin tin with paper cups. 
2. Whisk together in a large bowl,  chickpea flour, baking powder,  salt, coconut and cinnamon.
3. Add in your wet ingredients and combine everything. 
4. Scoop one spoonful of the batter into each muffin tin. 
5. Add homemade granola on the top of each muffin – optional.
6. Bake for 20 minutes or until golden brown. 

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Looking for a delicious and easy-to-make gluten-free muffin recipe? Try these cinnamon, coconut and carrot muffins! Made with simple ingredients, these muffins are naturally sweetened and perfect for a quick snack or breakfast on the go.

I love the combination of cinnamon, coconut and carrot in these muffins – it gives them a lovely spicy flavour and makes them extra tasty. They’re also moist and fluffy, and just perfect with a glass of cold milk.

If you’re looking for a quick and healthy snack or breakfast option, give these gluten-free cinnamon, coconut and carrot muffins a try – you won’t be disappointed!

This recipe is gluten free, grain free and dairy free. This recipe will make 10 muffins and will take you less than 30 minutes to make!