These muffins are so quick and easy to make, have a lovely spicy flavour, and are very moist. I like to serve these with a dollop of coconut cream.

Gluten Free, Dairy Free, Refined Sugar Free

INGREDIENTS:

• 3/4 cup of brown rice flour
• 1/2 cup of desiccated coconut
• 1/2 tsp baking soda
• 2 teaspoons of cinnamon
• 1 teaspoon of allspice
• 1/2 cup of raisins
• 1/2 cup brazil nuts
• 3 tablespoons of honey/maple syrup or sweetener of your choice
• 1/2 cup of coconut oil (melted)
• 2 cups of grated carrot  (I also like to use 11/2 cups of carrot and 1/2 a cup of chopped pineapple)
• 2 eggs (gently beaten)
• 1 can of coconut cream (if serving with coconut cream – refrigerate cream overnight)
• 2 teaspoons of maple syrup (optional).

PROCEDURE: 

1. Pre-heat oven to 180C

2. Grease mini muffin tins and set aside

3. Mix dry ingredients in a mixing bowl

4. Add raisins and nuts

5. In another bowl combine eggs, coconut oil, honey and grated carrot.

6. Mix wet ingredients with dry and mix until well combined.

7. Pour mixture into the mini muffins tins and place them in the oven.

8. Cook for 15 mins or until muffins are golden brown

9. Remove to oven and cool on a cooling rack.

For the Coconut Cream

The coconut cream is not an icing but is a lovely addition when serving the muffins. Simply leave the can of coconut cream in the fridge overnight. Empty the cream into a mixing bowl and add maple syrup (if you would like it sweetened). Using an electric beater, beat to a creamy consistency. Serve immediately (it really has to be eaten at the time of serving) and store in the fridge.

Enjoy!