1/3 cup coconut oil, melted
1/2 cup cane sugar
juice and zest from 1 orange
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups finely shredded carrots
½ heaping cup fresh cranberries, chopped
- Heat oven to 350°F and grease or line a muffin tin with paper cups.
- Mix sugar and oil until combined. Beat in eggs. Beat in orange juice and vanilla. Combine the flour, orange peel, baking soda, baking powder and add to creamed mixture just until combined. Fold in carrots and cranberries
- Fill muffin cups three-fourths full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.