Paleo Carrot Bread/Muffins

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When I left for errands yesterday, Jason and the 3 boys surprised me with their productivity.  They juiced a lot and used the fiber from the juice to make this lovely carrot bread.  It is delicious and relatively simple to make.  As a family we almost ate the whole loaf in one sitting.  Jason found the recipe at http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal and modified it slightly.

Ingredients:

  • 6 eggs
  • 1/2 cup coconut oil (melted)
  •  1/4 cup maple syrup
  • 5-6 drops of stevia drops
  • 2 TBSP vanilla
  • 1/2 tsp sea salt
  •  1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup coconut flour
  • 2 cups carrots shredded (Jason used the pulp from the carrots he juiced)
  • 1/2 c raisins or dried cranberries (optional)

Directions:

  1. Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
  2. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  3. Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter.
  4. Mix well so that there aren’t any clumps.
  5. Fold in the shredded carrots and raisins or cranberries.
  6. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  7. Bake for 20 minutes, or until a toothpick comes out clean.

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