Heavenly Holiday Carrot Muffins

These muffins are fun for holiday gatherings when you want something sweet-ish but still healthy. Or for weekend and vacation mornings when you want to stay in your PJs all day—just the trick for a light breakfast. No refined sugar, and very low total sugar. Pair with coffee or homemade almond golden turmeric milk. Recipe yields 10 muffins.

Ingredients:

• 1¼ cup almond flour
• ½ cup coconut flour
• ½ cup (choose one): mesquite flour, hazelnut meal, banana flour, sweet potato flour, oat flour, buckwheat flour
• ½ cup shredded coconut
• 2 Tablespoons flaxseed meal
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp salt
• 4 Tablespoons pure maple syrup
• 1 tsp ground vanilla beans
• ¼ cup coconut oil (melted)
• 1 ⁄3 cup unsweetened organic applesauce
• ½ ripe banana (mashed)
• 1 cup shredded carrot
• ½ apple (grated)
• 3 dates (diced)
• ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with wax paper liners.
2. In a large bowl, whisk together all the flour, shredded coconut, flaxseed meal, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, combine the maple syrup, vanilla, coconut oil, applesauce, mashed banana, shredded carrot, shredded apple, and dates and whisk until well combined.
4. Add the dry mixture to the wet, stirring until combined. Then mix in the walnuts.
5. The batter will be thick so you can scoop out about a ½ cup of batter and fill each muffin cup to the top.
6. Bake for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool the muffin pan on a wire rack for five minutes and pop out your carrot muffins from the tin. These store well in the freezer for a week.

Heavenly Holiday Carrot Muffins

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• Yield: 10 muffins
• Category: Snacks, Breakfast

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Ingredients

• 1¼ cup almond flour
• ½ cup coconut flour
• ½ cup (choose one): mesquite flour, hazelnut meal, banana flour, sweet potato flour, oat flour, buckwheat flour
• ½ cup shredded coconut
• 2 Tablespoons flaxseed meal
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp salt
• 4 Tablespoons pure maple syrup
• 1 tsp ground vanilla beans
• ¼ cup coconut oil (melted)
• 1 ⁄3 cup unsweetened organic applesauce
• ½ ripe banana (mashed)
• 1 cup shredded carrot
• ½ apple (grated)
• 3 dates (diced)
• ¼ cup chopped walnuts

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Instructions

1. Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with wax paper liners.
2. In a large bowl, whisk together all the flour, shredded coconut, flaxseed meal, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, combine the maple syrup, vanilla, coconut oil, applesauce, mashed banana, shredded carrot, shredded apple, and dates and whisk until well combined.
4. Add the dry mixture to the wet, stirring until combined. Then mix in the walnuts.
5. The batter will be thick so you can scoop out about a ½ cup of batter and fill each muffin cup to the top.
6. Bake for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool the muffin pan on a wire rack for five minutes and pop out your carrot muffins from the tin. These store well in the freezer for a week.

Notes

Recipe yields 10 muffins.

Keywords: muffins