Carrot & Orange Muffins

Orange and carrot is one of my favorite combinations. They make a great breakfast or snack muffin recipe. Enjoy!


INGREDIENTS (makes 12 muffins)

  • 1 cup of fresh squeezed (organic optional) orange juice.
  •  1 tablespoons of orange zest
  •  1 grated carrot
  •  1/2 cup of organic coconut palm sugar
  •  1/2 cup of organic cold-pressed coconut oil
  •  2 eggs (optional)
  • 1 cup of Bob's Redmill paleo baking flour
  • 1 tablespoon of baking powder 


  • Pre-heat the oven at 350°F. Grease the bottoms and sides of of muffin cups with coconut oil. 
  • In a medium bowl combine all the ingredients. Mix and stir all ingredients until smooth. You can use a fork or a mixer. Batter will be a little lumpy because of the graded carrot and orange zest. 
  • Fill cups 2/3 full. Bake at 350°F for 50-60 minutes, or insert knife in the center until it comes out clean. 
  • Cool for a few minutes before removing from pan. Eat warm or cold. 


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