Coconut Flour Carrot Muffins

I love using coconut flour to lighten the carb load and bring a complexity of flavor to baked goods. One thing to keep in mind when using this flour, however, is its tendency to sop up moisture. To avoid ending up with a dry and crumbly product, more moisture is necessary. The addition of wet ingredients like cottage cheese, kefir, and grated fruits & veggies does just that and brings a healthy dose of nutrition to this breakfast (or anytime) muffin.

Recipe

(makes 6 muffins)

Ingredients

1 extra large egg

1/2 cup low-fat cottage cheese

1/2 cup kefir or plain yogurt

1/4 cup honey

1 teaspoon vanilla extract

1 medium carrot, grated

1/2 cup strawberries, finely chopped

3/4 cup quick oats

3/4 cup coconut flour

1/4 cup ground flaxseeds

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners.

2. In a large bowl, combine egg, cottage cheese, kefir, honey, vanilla extract, grated carrot, and strawberries.

3. Stir in remaining dry ingredients, mixing until everything is combined. Distribute batter among muffin tins. Bake 35 minutes or until golden brown and set.