Carrot, Coconut and Blackcurrant Muffins

Glutenfree Dairyfree   Vegetarian

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1 cup carrots
(grated, about 3 to 4 carrots)
2 apples (peeled and grated)
1⁄4 cup coconut flour
1⁄2 teaspoon baking soda
1⁄2 cup coconut (shredded)
2 tablespoons ground cinnamon
1 pinch salt
4 eggs
1⁄2 teaspoon pure vanilla extract
¼ cup of coconut oil
3⁄4 cup blackcurrants
/ dried fruit of your choice
(preservative free)


8 Servings

120 Minutes Total Time

  1. Preheat the oven to 180C / 350F. First, to prepare, grate the apple and carrot and set aside.
  2. In a large bowl, pour in the dry ingredients (coconut flour, baking soda, shredded coconut, cinnamon and a pinch of salt). Mix well.
  3. Next, place the eggs in a separate bowl and whisk. Mix in the vanilla extract. Stir in the grated apples, carrots and the coconut oil. Mix the wet ingredients into the dry ingredients and stir well. Finally, add 3/4 cup blackcurrants.
  4. To bake, line muffin tins with muffin cases. Fill each paper liner up to the top with the mixture. Bake muffins at 180C / 350F for approx. 25 mins or until a toothpick inserted into muffin comes out clean. Remove to a cooling rack and leave to cool for 10 minutes before serving.
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