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Provide eggs.
You need shredded carrots.
Prepare cane sugar.
You need dry measure coconut oil (melted).
Prepare sea salt.
Provide flour.
Use baking powder.
You need vanilla.
You need cinnamon.
You need chopped walnuts (optional).
You need butter for greasing mini muffin pan.

Preheat oven to 350 degrees. Lightly grease your mini muffin pan with butter & a dusting of flour.
Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy..
Add in sugar, melted coconut oil & vanilla. Beat until blended. Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending..
Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!.

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