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Orange-Carrot Muffins

Orange-Carrot Muffins

May 01, 2017


  • ½ cup coconut flour
  • 1/3 cup coconut oil, ghee or butter, melted
  • 4 large eggs, room temperature
  • 3 Tbsp unsweetened applesauce
  • 1 Tbsp Dr. Cowan’s Garden Carrot Powder
  • 3 Tbsp maple syrup
  • 1/3 cup fresh-squeezed orange juice
  • 2 tsp orange zest (might require more than 1 orange)
  • ¼ tsp baking soda
  • 1 tsp apple cider vinegar
  • ½ cup raisins


  1. Preheat the oven to 350 degrees. Line 8 to 9 large muffin cups with parchment liners.
  2. Combine all ingredients in a large bowl and whisk together to combine.
  3. Divide the batter between the muffin cups and bake about 20 minutes, until a toothpick comes out clean and the tops spring back when lightly pressed.
  4. Serve with butter and honey or any other favorite spread. Makes eight large muffins.

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