*Refined Sugar, nut and gluten-free


  • 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



  • 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

Carrot Mini Muffins