Preheat oven to 425°F, and lightly spray a standard-size muffin pan (8 cups) with coconut oil.
Combine coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Make sure there are no clumps of coconut flour in the mixture. In a separate bowl, whisk together the avocado oil, eggs, and vanilla. Stir in the maple syrup, almond milk, and coconut yogurt.
Add a third of the dry mixture to the wet ingredients and begin to incorporate. Repeat two more times with the remaining 2/3 of the dry mixture. Gently fold in the carrots.
Divide the batter among the 8 muffin cups.
Bake at 425°F for 8 minutes. Reduce the temperature to 350°F and continue cooking for 18-22 minutes. Do not open the oven while the muffins are baking! Once they have baked for at least 25 minutes total, you can open the oven to test they are done. Once a toothpick comes out clean or the tops feel firm to touch, remove from the oven and cool for 5 minutes before removing from the pan.
Transfer to a wire rack to cool completely, and enjoy!
My name is Katharine and I created Melody + Thyme in April 2015 during my senior year of college to showcase my recipes and lifestyle. I have never been a picky eater, even as a kid, and trying new foods and different recipes is one of my favorite things. My love for natural and fresh foods has developed into an obsession with natural products (skin care, make-up, etc…). I truly believe living a healthy life starts from the inside out, and this blog is my way of showing it.
I recieved my BS in Nutrition Science, with a minor in Public Health, from Syracuse University. After graduation, I moved to Boston to pursue my MS in Management Studies from Boston University’s Questrom School of Business.