Carrot, Flax and Almond Flour Muffins

by admin


DRY INGREDIENTS:
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt

FLAX MIXTURE:
1-½ tablespoon freshly ground flax seeds (you can buy them as flax meal or blend them yourself in a coffee grinder or a Vita Mix blender.)
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla

WET INGREDIENTS:
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey

  • Preheat oven to 375F.
  • Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
  • Let mixture sit to get sticky,
  • Grate carrot and prepare the remaining ingredients
  • Mix all DRY ingredients to a large mixing
  • Add the wet ingredients to the flax mixture and stir together
  • Add wet and dry ingredients and mix thoroughly
  • Pour/spoon batter into muffin pans and bake for 10-12 minutes

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