Recipe: Coconut, Apple, Carrot and Raisin Muffins (Gluten Free!)

  A special thanks to CSA member Naomi Lewis in Berkeley for sharing this yummy, gluten free recipe! Send in one of your own and we'll give you a free box of granola in your next box. 


1/4 cup coconut flour

1/2 teaspoons baking soda

pinch of salt

2 tablespoons cinnamon

1/2 cup shredded coconut

1 cup grated carrot (about 1 large carrot)

2 large Pink Lady apples, peeled and grated ( don't use the core)

4 large eggs

1/4 cup melted butter or coconut oil

1/2 teaspoon vanilla extract

3/4 cup raisins

Preheat the oven to 350F.


Shred the carrots and apples into a small bowl and set aside. In a large bowl mix together all of the dry ingredients.

In a medium bowl whisk the eggs. Add the melted butter or coconut oil and the vanilla extract. Mix well. Add in the grated fruit and mix.

Add the wet ingredients to the dry and mix well to combine. Stir in the raisins.

Line or grease a muffin tin. Spoon the batter into the cups until just under the rim. Bake for 30 minutes. Insert a toothpick into the center of a muffin to make sure it comes out clean. Remove the tin from the oven and allow to cool for ten minutes.