Carrot-Almond Muffins With Ginger & Coconut

These carrot-almond muffins are a great way to use up excess carrots from the fields and they are jam-packed with hearty nutrition. You've come to the right place if you require a new healthy treat. These muffins contain almond meal, carrots, coconut, ginger, and pure maple syrup. They have just the right amount of spice and aren't too sweet, making 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, placing them in the toaster oven for a few minutes, and then spreading them with coconut butter and a sprinkle of cinnamon. So good!

Ingredients

• 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)

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). This ensures the stove is at the perfect temperature when you bake the muffins.
2. Prepare the Dry Ingredients
   In a large bowl, combine the almond flour, baking soda, fine sea salt, ground ginger, ground cinnamon, ground nutmeg, and unsweetened shredded coconut. Stir well to ensure the spices and baking soda are evenly distributed throughout the almond flour.
3. Prepare the Wet Ingredients
   In a medium-sized bowl, stir together the eggs, melted coconut oil, freshly grated ginger, grated carrots, pure maple syrup, and pure vanilla extract. Mix until all the wet ingredients are well combined.
4. Combine Wet and Dry Ingredients
   Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine, making sure not to overmix. Add the soaked and drained raisins and fold them into the batter until evenly distributed.
5. Scoop the Batter
   Lightly grease a muffin tin with coconut oil or use paper liners. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise while baking.
6. Bake the Muffins
   Place the muffin tin in the preheated oven and bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean. Check the muffins around the 20-minute mark to ensure they are not overbaking.
7. Cool the Muffins
   Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Transfer the muffins to a wire rack to cool completely. Cooling on a wire rack helps prevent the bottoms from becoming soggy.
8. Serve
   Enjoy the muffins as they are or slice them in half and toast them in a toaster oven. Spread with some coconut butter and a sprinkle of cinnamon for an extra delicious treat.

Additional Tips

• Storage: Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for more extended storage. To freeze, place the muffins in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container.
• Variations: For different flavor combinations, feel free to add other mix-ins such as chopped nuts, dried cranberries, or chocolate chips.
• Substitutions: If you don't have coconut oil, use another neutral-flavored oil such as avocado or melted butter. For a different sweetness profile, you can substitute honey for maple syrup.
• Grating Carrots: Grate the carrots using the fine side of a box grater or a food processor. This ensures they blend well into the batter, adding moisture and sweetness.

Enjoy these delightful Carrot-Almond Muffins With Ginger & Coconut, perfect for a healthy breakfast or snack anytime!