Paleo Carrot Muffins
Serves: 9 muffins
  • ⅓ cup coconut flour (get a free bag here at Thrive)
  • ⅓ cup arrowroot flour, available here
  • 4 eggs
  • ⅓ cup applesauce
  • ¼ cup coconut oil
  • 2 Tbs. maple syrup, if desired (I don't use it)
  • 1 tsp. vanilla extract
  • ¾ tsp. cinnamon
  • 1 cup finely shredded carrot
  • ¼ cup raisins or currants
  • ½ tsp. baking soda
  • 1 tsp. lemon juice or apple cider vinegar
  1. Preheat the oven to 350 and line 9 muffin wells with paper liners (or grease them with coconut oil).
  2. Have all ingredients at room temperature. Combine all ingredients except the baking soda and vinegar and stir well. Then, add the baking soda and vinegar and stir briskly and swiftly. Distribute between the prepared muffin cups.
  3. Bake until a toothpick comes out without crumbs but moist, about 25 minutes.
Recipe by Empowered Sustenance at