Carrot, Apple & Coconut Muffins

Vegan, Gluten-Free, Soy-Free


Makes 12 muffins

1 1/2 flax eggs (1tbsp ground flaxseed + 3 tbsp water - mix together and let sit for 5-10 min, until gloopy)
1/4 cup organic virgin coconut oil, melted
1 apple (I used an Ambrosia) , finely grated
1 cup grated carrot
1/4 cup ripe mashed banana
1/2 cup coconut sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla extract
3/4 cup plain coconut milk, unsweetened
2/3 cup gluten free oats
1/2 cup coconut flour
1 cup brown rice flour
1/2 cup unsweetened shredded coconut + some for sprinkling on top of the muffins


  1. Preheat oven to 375F. Line a muffin tin with 12 liners.
  2. In a medium bowl, add the flax egg, mashed banana, coconut sugar, coconut oil. Mix well.
  3. Add in the apple, cinnamon, baking soda, salt. Mix to combine.
  4. Add in the coconut milk & vanilla extract, stir. Add in the carrot, stir.
  5. Add in the coconut flour, rice flour, oats and shredded coconut, stir.
  6. Fill your muffin liners evenly with batter, pretty much to the top. They won't be rising too much.
  7. Sprinkle with the extra shredded coconut.
  8. Bake for 32-34 minutes or till browned. Use a toothpick to check for gooey batter or push down on the top and if they spring back, they should be good. Remember these are moist muffins!
  9. Let sit in the muffin tin for 15-20 min minutes to cool. Then pull out onto a cooling rack.
  10. Store in an airtight container or freeze them up for a later date!