Avocado, Carrot & Honey Muffins

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Whisk together the eggs, avocado, carrot, lemon zest and honey.
Sieve the coconut flour and baking powder into a large mixing bowl.
Gradually add the wet ingredients to the dry until you get a semi-runny batter.
Spoon into a greased muffin tray (it should make 6). Bake at 375 for 12-15 minutes.


  • 1/4 cup coconut flour
  • 1/4 cup very ripe avocado, mashed well
  • 1/4 cup honey
  • 1/4 tsp baking powder
  • 1/3 cup finely grated carrot
  • 1/2 tsp lemon zest
  • 3 large eggs


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Recipe Comments

Comments (3)

  1. posted by amosannette on January 24, 2013

    These are kind of odd tasting. Not bad just odd. I can’t think of a better word for it nor can I put my finger on what’s amiss. It might be the honey. Think they would make a better savory muffin rather then sweet. I don’t know. Maybe they need to sit and mellow and mingle a bit. Will have another in the morning and will report back if they improve.

  2. posted by hdwilk on January 26, 2013

    I agree that these are odd tasting, but I think it is definitely the avocado. They aren’t terrible, but I will definitely not be making them again!

  3. posted by Julie on February 1, 2013

    Not bad at all. I’ll be remaking these in a larger batch. I suggest making a small batch first (this recipe yielded 4 muffins) if you’re not sure. I also used 1/4 avocado instead of a 1/4 cup by mistake. I can definitely taste the lemon and the honey. I’ve recently weened myself off artificial sweetener in my coffee and my senses for sweet have amplified. The flavor from the carrots round it off nicely. I greased my muffin pan with butter. I almost used coconut oil, but I figured that may leave an odd taste. Good luck and thanks for the recipe!

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