Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 16 muffins


  • 1 cup Fresh crushed Pineapple I blend it in a blender
  • 1 cup Grated carrots peeled
  • 2 cups Gluten-free oats
  • 2 tsp Baking soda
  • .5 tsp Himalayan salt
  • .25 cup Unfiltered, raw honey
  • 2 Free range eggs
  • .33 cup Melted coconut oil
  • 1 tsp cinnamon


  1. Start by adding your Gluten free oats to the blender and blend until it has the consistency of flour.

  2. Add the baking soda (or 1 tsp baking soda and 1 tsp baking powder if you don't like the taste of baking soda. The muffins will also rise more with the baking powder, but will be less healthy), salt and cinnamon. Give it a quick blend to mix well.

  3. Move the flour mixture to a large mixing bowl and add all the other ingredients; crushed pineapple, grated carrots, raw honey, eggs and melted coconut oil.

  4. Mix everything well with a spoon or whisk.

  5. Spoon into your prepared muffin pan and bake in heated oven for 15 minutes at 175 degrees or until golden brown.

  6. Remove from oven and leave in muffin pan to cool before removing.

  7. These muffins are super moist and will almost look like their not done when removed from the oven, but will firm up when left to cool a bit.