Carrot Cake Muffins
Ingredients
- 2 cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup mashed bananas
- ¾ cup packed dark or light brown sugar
- ½ cup coconut oil
- 2 large eggs
- ½ cup pineapple juice (from the canned, drained pineapple chunks)
- 2 tsp vanilla extract
- 1½ cup freshly, finely shredded carrots
- ½ cup coconut flakes (optional)
Instructions
- Preheat oven to 350f and line muffin pockets
- In a large bowl whisk together bananas and brown sugar
- Add the oil while whisking
- hen, add the eggs, pineapple juice and vanilla
- Next add flour until thoroughly combined
- Lastly, fold in the carrots and coconut flakes
- Bake for 15-20 minutes or until toothpick comes out clean! Topped with cream cheese frosting + cinnamon