Carrot Coconut Muffins

2 cups of gluten free all purpose mix flour (Cuisine Soleil)

½ cup of soft brown sugar

2 tsp. of baking soda

1 tsp. of gluten-free baking powder

2 tsp. of ground cinnamon

½ tsp. of salt

2 tsp of vanilla

2 cups of shredded carrots

1 apple (skinless, shredded)

¾ cup of naturel raisins

3 eggs

½ cup of organic coconut oil

½ cup of coconut milk beverage

¾ cup of shredded coconut, unsweetned

1. Preheat the oven at 180°C (350°F)

2. In a bowl, mix the flour, baking soda, baking powder, brown sugar, cinnamon and salt.

3. Add the carrots, the raisins, the shredded coconut and the apple. Mix well.

4. In another bowl, beat the eggs with coconut oil, coconut beverage and vanilla.

5. Incorporate the wet mix to the flour mix and mix softly with a spatula.

6. Divide the dough into 12 muffins compounds.

7. Bake during 35 to 40 minutes.