Carrot Coconut Muffins

You guys DO NOT sleep on these muffins! They are super delicious, kiddo friendly, refined sugar and gluten free, plus super easy to make. They honestly just feel like spring time to me. The carrot and coconut flavours together are the perfect combination for this sweet snack. I always make a double batch and freeze some so I can pull them out in a pinch when needed.  The will store well in the freezer for 4 weeks or in the fridge for 1 week. Give them a try and let me know what you think!

Ingredients:
1 3/4 cups spelt flour
1/2 cup shredded unsweetened coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1 tsp baking soda
2 eggs
1/4 cup extra virgin olive oil
1/4 cup honey
1/2 cup  unsweetened almond milk
1 tsp vanilla extract
2 cups grated carrots

Instructions:
1. Pre-heat the oven to 350F and place muffin liners in a muffin tin.
2. Combine the first six ingredients in a bowl and set aside.
3. Mix together the eggs, olive oil, honey , almond milk and vanilla extract until combined. 
4. Add the dry mixture into the wet and mix to combine. Once combined stir in the carrots. 
5. Place 1/4 cup of batter into each muffin liner and cook for 18-20min or until a toothpick comes out clean when poked. 
​6. Enjoy!