Make the Muffins
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two muffin tins and set aside.
Place carrots, crushed pineapple, and shredded coconut into food processor fitted with the S blade. Blend until it becomes a thick mixture and smooth. Set aside.
In a large bowl, combine almond flour, potato starch, baking powder, baking soda, salt, and cinnamon. Stir well and set aside.
Beat oil and sugar until well blended, then add vanilla extract. Alternately add dry ingredients and eggs, beating well after each addition. Add in carrot mixture. Beat until combined.
Divide batter evenly into prepared muffin tins, filling almost to the top. Bake 28–30 minutes until lightly browned and set.
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Great recipe! This made 24 muffins filled to the top.
I cut the sugar by a fourth cup, and they were still sweet enough that next time I would put even less. They also had a definitive coconut taste. The pineapple taste, on the other hand, was barely noticeable.
As for the texture, the texture reminded me a bit of ground coconuts, I probably didn't blend them for long enough.
Definitely a recipe I'll be making again next year!
So excited to try this! Can I substitute Potato Starch for the Almond Flour (either for all or part)?
Yes! You can try tapioca starch as a substitute as well.
great recipe
Will it work? Hi. If I omit both the coconut and pineapple, will this recipe still "work"?
Hi, I would not recommend omitting the pineapple because it is going to add a lot of moisture to the muffin. If you don't like pineapple, then I would add a different fruit or maybe apple sauce. As for the coconut, you can probably omit it or you could replace it with a nut or something else that would add texture to the muffin.