These Carrot-Ginger Muffins rise and are tender, sweet and moist. They're full of fresh carrots and raisins (if desired) and they have a distinct gingerbread flavour.
Whisk together, or use your food processor to blend the eggs, butter, vanilla, molasses, and maple syrup. Sift the coconut four, sea salt, baking soda, cinnamon, ginger and ground cloves and either stir in or pulse your food processor briefly to combine. Next add in the carrots and raisins and stir or pulse to combine.
Fill muffin tins with ¾ full. Bake for 35-40 min.
Cool then frost with Orange Coconut Butter Frosting.