Carrot and Coconut Cakes with Chia Seeds.

I guess all the kids like muffins, cupcakes, cookies etc. Every time when I picked my daughter up from preschool she asks about muffins:) Once I got her a muffin as a reward to behave at school. I don’t really mind to eat them, but they need to have at least a few healthy ingredients and still taste good.

These Carrot and Coconut Cakes taste like muffins, or you can even use them as cupcakes, just make some frosting to put on.

They are healthy, gluten, dairy, wheat, grain, refined sugar free.


 Carrot and Coconut Cakes with Chia Seeds.
3 free range eggs
½ cup honey, maple or agave syrup
¾ cup extra virgin coconut oil, olive oil or butter
2 cups ground almonds
3/4 cup shredded coconut, plus a little extra for sprinkling
1 cup tightly packed grated carrots
grated zest of one lemon
2 tbsp chia seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat the oven to 320 F, and grease or line 12 muffin tins.
Add all ingredients in to a large mixing bowl. Using a wooden spoon, mix until well combined.
Divide the batter between the muffin tins, and then bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.
Guess who likes them the most?

5 thoughts on “Carrot and Coconut Cakes with Chia Seeds.

  1. Pingback: » Raw Banana Muffin Bites Raw, Green & Simple

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