Carrot Muffins with Dates, Figs and Walnuts


1 dozen eggs

1 can full fat coconut milk

3/4 cup melted ghee or coconut oil

1 tsp vanilla extract

1 1 /2 cups coconut flour

1 Tbsp baking soda

1/2 tsp fine Himalayan sea salt

2 tsp cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

3 cups grated carrots

1 cup chopped pitted dates

1 cup chopped dried figs

1 cup chopped raw walnuts


Method: Preheat oven to 350-degrees. Line 24 muffin cups with paper liners. Set aside.

In a small bowl, combine coconut flour, baking soda, salt and spices. Stir with a whisk to remove any clumps. Set aside.

Put eggs, coconut milk, melted ghee or coconut oil and vanilla in bowl of food processor. Run until smooth.

Add coconut flour mixture to food processor bowl and run until smooth batter is formed.

Turn batter out into a large bowl. Add grated carrots, dried fruit and nuts. Stir to combine evenly.

Divide batter into prepared muffin cups.

Bake until golden and tester comes clean - about 25 minutes.

Let cool on wire rack.

- Makes 24 muffins.