*Refined Sugar, nut and gluten-free
 Ingredients:
½ cup coconut flour
¼ tsp. Himalayan Sea Salt
¼ tsp. baking soda
1 tsp. cinnamon, ground
3 eggs
¼ cup grapeseed oil
¼ cup Natvia (or coconut sugar)
1 tbsp. vanilla extract
2 medium  carrots, grated
¼ cup raisins
 
 Method:
Preheat oven to 180°C
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
In a large bowl, blend together eggs, oil, rapadura/sweetener and vanilla
Blend dry ingredients into wet, then fold in carrots and raisins
Grease a mini muffin tin with grapeseed oil
Spoon approximately 1  tablespoon of batter into each greased mini muffin cup
Bake at 180°C for 10 minutes
Cool and dust with a combination or coconut flour and cinnamon powder
Serve warm or cold.  Suitable for freezing for a quick and easy lunchbox snack!
 
Makes about 32 mini muffins