Carrot Coconut Muffins
Ingredients
2 Carrots grated
½ C. Red cabbage grated
¼ C. Raisins
¾ C. shredded coconut
¼ Teaspoon cinnamon
1 C. buckwheat flour
½ C. Brown rice flour
½ C. Hempseed
½ C. Tupelo honey
½ C. water
Preparation
Preheat the oven to 350º.
Mix ingredients until smooth. Spray two 12 count muffin tins with olive oil or line the muffin tins with paper liners. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean.
