Carrot and coconut muffins

1 cup Cuisine Soleil all-purpose protein flour

1/2 cup Cuisine Soleil coconut flour

1/2 cup rolled oats

3tsp. baking powder

1/2tsp. baking soda

1 pinch of salt

3 tsp cinnamon

3/4 cup sweetened shredded coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

3/4 cup lightly pressed brown sugar

3 eggs

20ml vanilla

1/2 cup oil

1 1/2 cow's milk or vegetable milk

1 1/4 cups shredded carrots

1. Mix together the all-purpose flour, coconut flour, oat, baking powder, baking soda, salt, cinnamon and shredded coconut.

2. Roughly chop or to the desired size the sunflower seeds and pumpkin seeds. Then, add them to the dry ingredient mixture.

3. In a separate bowl, combine the brown sugar, eggs, vanilla, oil and milk.

4. Add the liquid ingredient mixture to the dry ingredient mixture.

5. Once the mixture is homogeneous, add the grated carrots.

6. Pour into muffin tins.

Bake for about 20-30 minutes at 375F or until the top is lightly browned. (Maybe cut down on the time if you're using a convection oven.)