READY IN: 50minsYIELD: 48 Muffins
INGREDIENTS
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 extractNUTRITION INFO
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 %
DIRECTIONS
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.Source: Read Full Article