Spiced Mandarin & Carrot Muffins

These are a creation inspired by my love of carrot cake and the need to clear out my fridge! They were a delicious afternoon tea and will be breakfast tomorrow too! Dairy-free, grain-free, nut-free.


1/2 cup coconut flour

1/2 cup raw honey

2 carrots (grated)

2 mandarins (split into segments)

1 teaspoon mixed spice

1 teaspoon baking powder

4 tablespoons coconut oil

5 medium eggs (when dealing with coconut flour egg size is important, use one less if using extra large eggs)


1. Put all ingredients into a food processor and blend for a minute or two

2. Pour into a lined muffin tray and bake @ 180 for 20-25min or until spring back when touched lightly

3. Remove and cool in tray

4. Store in fridge for 3-4 days or freeze!

Serve with a big scoop of coconut cream or yoghurt!


7 responses to “Spiced Mandarin & Carrot Muffins

  1. You have such a fabulous looking bake! Wonderful! =)

  2. Looks really yummy and moist! Will have to give these a try!

  3. Yum!

  4. These sound delicious!!

  5. yummy! That sounds and looks fantastic. I will be making these soon!

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