Carrot Muffins

• 1/4 cups Coconut Oil
• 1/2 cups Brown Sugar
• 3 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• 8 ounces, weight Canned Crushed Pineapple With Juices
• 1 cup Grated Carrot
• 1-1/2 cup Whole Wheat Flour
• 1/2 cups Oat Flour
• 1/4 cups Ground Flax Meal
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 Tablespoons Salt
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/2 cups Shredded Unsweetened Coconut

1. Preheat oven to 375u0b0F. Prepare 18 standard size muffin cups by either spraying with cooking spray or lining with paper liners.
2. In a large bowl, melt coconut oil (about 30 seconds in the microwave). Add brown sugar to oil. Then add eggs and vanilla and stir until it has a smooth consistency. Stir in the buttermilk, the crushed pineapple (including juices), and the grated carrot. (I used the fine side of a box grater so that the carrot will be well-distributed throughout the muffin.)
3. In a separate bowl, combine all dry ingredients including shredded unsweetened coconut. If you don't have oat flour, you can simply process regular rolled oats in the food processor or blender until they have a flour-like consistency.
4. Stir dry ingredients into wet mixture. Pour batter into prepared muffin cups. Bake 18-21 minutes.

ubc, brown sugar, eggs, vanilla, buttermilk, pineapple, carrot, whole wheat flour, oat flour, ubc, baking powder, baking soda, ubc, ground cinnamon, ground ginger, ground nutmeg, unsweetened coconut

Taken from tastykitchen.com/recipes/breads/carrot-muffins-2/ (may not work)