Carrot Coconut Muffins

I love carrot and I love coconut, so I thought why not combine the two in a muffin. 

Ingredients:

¼ cup orange juice

Zest from 1 orange

1 cup cooked diced carrots

3 large eggs

¼ cup unsweetened applesauce

½ cup unsweetened coconut flakes

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

2 tablespoons coconut sugar

Directions:

1. Preheat oven to 350 degrees.  Line a muffin tin with liners or spray with nonstick baking spray.
2. Peel and roughly chop 2-3 large carrots.  Boil for 10 minutes.  Then transfer to a food processor and dice. 
3. In a large bowl add flours, protein powder, baking soda, salt, coconut sugar, ginger, and cinnamon and mix.
4. Add carrots, coconut, orange juice, orange zest, eggs, and applesauce.  Mix to combine.
5. Use a large cookie scooper or measuring cup to fill muffin tins.
6. Bake for 20 minutes.
7. Let cool on a wire rack for at least 10 minutes before removing muffins from tins.
8. Store in an air-tight container.
9. Enjoy!