Sweet Potato Carrot Coconut Muffins

1 1/4 cups flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup maple syrup
2/3 cup unsweetened dried coconut
1/2 cup roasted and salted pistachios
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup grated carrots
1/2 cup mashed cooked sweet potato
2 eggs worth of egg replacer (or two large eggs)
1/2 cup light coconut milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
dash nutmeg

* Preheat oven to 350 degree F
* Prepare muffin tins with paper liners


* Mix flour, cinnamon, nutmeg, baking powder, and baking soda
* Beat oil, egg replacer/eggs, sugars, maple syrup, coconut milk, sweet potato, and extracts


* Add half of dry to wet, mix until fully incorporated, add remaining dry ingredients, nuts, coconut, and carrots


* Drop into the muffin tins (fill to 3/4 full) and bake 15-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean

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