These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you’ve come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren’t too sweet which makes them an ideal breakfast treat with a cup of hot coffee or a glass of almond milk. I’m also addicted to slicing these muffins in half and placing them in the toaster oven for a few minutes and then spreading with a little coconut butter and a sprinkle of cinnamon. SO good!
- 2 cups blanched almond flour/ almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup unsweetened shredded coconut
- 1 Tablespoon freshly grated ginger
- 1 cup grated carrot
- 2 farm fresh eggs (or organic free range eggs if possible)
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup raisins (soaked in water for 15 minutes and then drained)
- Preheat the oven to 350 degrees.
- In a large bowl combine almond flour, baking soda, salt, spices and shredded coconut.
- In a medium-sized bowl stir together the eggs, coconut oil, fresh ginger, carrots, maple syrup and vanilla extract.
- Stir the wet ingredients into the dry ingredients. Add the raisins and stir until well combined.
- Scoop batter into lightly greased muffin tins and bake in the oven until golden brown. About 25-30 minutes. Check muffins around 20 minutes.
- Cool and enjoy with a dollop of coconut butter and a pinch of more cinnamon.