Morning Glory Muffins With Coconut Flour and Coconut Oil

READY IN: 50minsYIELD: 48 Muffins

2 ¹⁄₂ cupsraw sugar

1 ¹⁄₄ cups white einkorn flour

1 ¹⁄₄ cups whole wheat einkorn flour

²⁄₃ cupcoconut flour

¹⁄₄ cupcinnamon

4teaspoonsbaking soda

1 ¹⁄₂ teaspoonssea salt

1cup shredded unsweetened coconut

2cupsraisins

4cups shredded carrots

2apples, shredded

20ouncescrushed pineapple with juice

6jumbo eggs

2cupscoconut oil, melted

4teaspoonsvanilla extract

Serving Size: 1 (3662) g

Servings Per Recipe:1

Calories: 220.9

Calories from Fat 117 g 53 %

Total Fat 13 g 20 %

Saturated Fat 10.8 g 54 %

Cholesterol 29.3 mg 9 %

Sodium 199 mg 8 %

Total Carbohydrate25.9 g 8 %

Dietary Fiber 2.1 g 8 %

Sugars 17.4 g 69 %

Protein 2.4 g 4 %

Set oven to 350 degrees.

Sift sugar, flours, cinnamon, baking soda and salt together into large bowl.

Add coconut, fruit, and carrots. Stir to combine.

In separate bowl, whisk together eggs, oil and vanilla.

Pour into dry ingredients; blend well.

Bake in paper-lined muffin tin at 350 degrees for 20-30 minutes. Test with toothpick for doneness.

Cool in pan 10 minutes. Better after 24 hours. Freeze well.