Carrot Muffins
Ingredients
- 4 (80 g) Medjool dates, pitted
- 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee)
- 1/4 cup (60 ml) coconut milk or other dairy-free milk
- 4 large eggs
- 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor)
- 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding)
- 1/4 cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup plus one tablespoon (33 g) coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup (20 g) chopped walnuts (optional)
- 1/4 cup (30 g) golden raisins (or other raisins; optional)
- Preheat oven to 350°F (175°C, or gas mark 4).
- Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
- Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
- In a separate bowl, whisk together all the dry ingredients.
- Add the dry mix into the wet mix and blend well.
- Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don’t rise much.
- Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy!
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