Makes: 12 muffins
Instructions
- Preheat the oven to 375°F. Lightly grease 16-standard size muffin cups or fill with liners.
- In a medium bowl, whisk together the einkorn flour, ground flaxseed, sugar, baking soda, salt, cinnamon and ginger.
- In a separate mixing bowl, whisk together the eggs, coconut oil, orange juice and vanilla extract. Add the carrots, apple, coconut, walnuts and raisins and stir until combined.
- Fold the liquid ingredients into the dry ingredients and stir well.
- Divide the batter evenly among the 12 muffin cups.
- Bake the muffins for about 22-25 minutes, or until the tops are golden brown.
- Cool for ten minutes inside the muffin tin. Enjoy warm or room temperature. Cover and store at room temperature for up to 3 days.