This was my base recipe and I tweaked it to incorporate stuff we had and replace what we didn't. I also cut the serving size from 18 muffins to 12.
We didn't have raisins. I used a 1/2 cup of shredded coconut.
Instead of vegetable oil, I used 1/3 cup melted coconut oil, 1/4 cup cinnamon applesauce. Much healthier and less calories!
2 shredded carrots was plenty! I think it yielded a cup and a half.
For the glaze, I used a cup of confectioners sugar, a tbsp cinnamon, and 2 tbsp coconut milk. Just whisk together and pour on the muffins when you pull them out of the oven.
I used dark brown sugar in mine which is probably why the muffins are so dark.
When I mixed the wet and dry ingredients, the batter looked kind of dry, so I added coconut milk until it looked moist enough and I knew I wouldn't be pulling bricks out of the oven (made that mistake of baking too dry batter before!!). If you've made muffins before, you know the consistency to go for.
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This was my base recipe and I tweaked it to incorporate stuff we had and replace what we...