2 tsp ground cinnamon
1 cup coconut oil
3 eggs, lightly beaten (6 egg whites*)
1&1/3 cups pureed cooked carrots
1 cup chopped walnuts
1 cup shredded coconut
1/2 cup raisins
1.Preheat oven to 350 degrees. Use palm shortening or coconut oil to grease muffin pans.
3. Combine the dry ingredients.
4. Then fold in the carrots, walnuts, coconut and pineapple.
5. Pour batter into prepared muffin pans.
6. Bake until toothpick inserted comes out clean (about 20 minutes for small muffins and 30 minutes for large muffins.)