24 Servings
40 Minutes
Allergens
Carrots and muffins are a match made in heaven and something I miss every Pesach. This year I was determined to develop a moist, fluffy, taste-like-chometz muffin… These truly deliver!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two muffin tins and set aside.
Place carrots, crushed pineapple, and shredded coconut into food processor fitted with the S blade. Blend until it becomes a thick mixture and smooth. Set aside.
In a large bowl, combine almond flour, potato starch, baking powder, baking soda, salt, and cinnamon. Stir well and set aside.
Beat oil and sugar until well blended, then add vanilla extract. Alternately add dry ingredients and eggs, beating well after each addition. Add in carrot mixture. Beat until combined.
Divide batter evenly into prepared muffin tins, filling almost to the top. Bake 28–30 minutes until lightly browned and set.
great recipe
Will it work? Hi. If I omit both the coconut and pineapple, will this recipe still “work”?
Hi, I would not recommend omitting the pineapple because it is going to add a lot of moisture to the muffin. If you don’t like pineapple, then I would add a different fruit or maybe apple sauce. As for the coconut, you can probably omit it or you could replace it with a nut or something else that would add texture to the muffin.
Yum! If my husband doesn’t like pineapple or coconut, will he like these? Can you taste the pineapple or coconut flavor?
I believe since there is a cup of coconut and pineapple in the recipe you will taste both of them.