Carrot Muffins

 Whenever I go grocery shopping I cannot help but meander through the bakery section, even though I cannot eat any of the products I still do it. The other day as I went around one of the racks filled with freshly baked goods I spotted carrot muffins, and I stopped mid-step.
I love carrot muffins, and if I could, I would have snatched up a package and had one the minute I reached home; sadly I had to tear myself away from the racks and go on with my shopping. As luck would have it I wanted to check the price on some bulk items and found almond flour on sale, so decided to buy some as I didn’t want to pass the chance to have some stocked up and ready to go. It was not until the next day that the carrot muffins popped back into my head and an idea formed telling me to make some carrot muffins using almond flour. 
 

Muffins in general are a perfect on hand snack or quick breakfast item, they can easily be stored in the freezer, popped into a plastic bag and thrown into a purse, or knapsack and are one of the best food items to give to a child who is a picky eater.

Muffins can be loaded with good for you fruits and vegetables, or not so good with chocolate fudge (also something I wouldn’t mind having) and seem to be an easy recipe even the most inept baker can produce in their kitchen. I like to keep my muffins fairly simple, like this recipe. I added in an apple to ensure they are moist and not dry, which can be a problem when using almond and coconut flavour.

What you are left with are nice, perfectly soft muffins that hold up great and pack a lot of flavour. I also opted to forgo traditional sugars and used honey as my sweetener, you can use regular white sugar but scale back the amount to 1/4 cup. 

This recipe will make 12 standard muffins, but you can always make smaller ones, or turn the muffins into a standard 8″ cake, however cooking times will differ. I prefer these muffins warmed slightly with a nice smear of dairy-free butter, but you could pipe cream cheese frosting on them once cooled to make carrot cupcakes instead or add some nuts or raisins to the batter. However you choose to make them I hope you thoroughly enjoy this recipe as much as I do.


Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1½ Cups blanched almond flour
  • 3 Tbsp coconut flour
  • ½ Tsp baking soda
  • Dash of salt
  • 2 Tsp cinnamon
  • ½ Tsp ground ginger
  • ¼ Tsp nutmeg
  • 2 Eggs or flax egg equivalent
  • ⅓ Cup vegetable oil
  • ⅓ Cup honey, melted slightly
  • 2 Tsp vanilla
  • ½ Cup carrots, grated
  • 1 Small sweet apple, grated
  • or ¼ cup unsweetened applesauce
Instructions
  1. Preheat the oven to 350°F and line a muffin tin.
  2. In a bowl, mix together the dry ingredients, set to side.
  3. In a large bowl, mix together the eggs, apple, oil, honey, and vanilla.
  4. Add the dry mix to the wet mix until combined, then gently fold in the grated carrots.
  5. Divide the batter evenly and bake for 15-18 minutes or until a wooden skewer comes out clean.
  6. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Frost only after the muffins have cooled completely.
  7. Freeze for 3 months otherwise eat muffins within 4-5 days, they are better if left out of the refrigerator.

Enjoy!

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