Carrot - Coconut Muffins

ingredients for 12 large muffins or 20 medium

• 300gr all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 60gr coconut sugar
• 40gr shredded coconut
• 2 eggs
• 1 tsp vanilla extract
• 2 medium carrots shredded (140gr)
• 1 banana, mashed with a fork
• 3 Tbsp olive oil
• 3 Tbsp honey
• 180gr milk
• honey and shredded coconut for topping

instructions

Whisk flour, baking powder, baking soda, salt, cinnamon, sugar and coconut in a bowl.
Whisk eggs in an another bowl. Add vanilla, shredded carrots, mashed banana, olive oil, honey and mix well.
Stir in flour mixture just until moistened.
Pour milk and mix well with a spoon.

Preheat oven to 180C.
Put paper muffin liners in a muffin pan and brush lightly with olive oil.
Divide batter and bake for 20C.

Let the muffins cool completely.
Drizzle with honey and sprinkle with shredded coconut.