These hearty Carrot Raisin muffins are gluten- and dairy-free and vegan-friendly. They make a perfect grab-and-go breakfast; complete with a piece of fruit!
Ingredients
1/2 cup
Almond flour/meal, Bob's Red Mill
1/4 cup
Coconut flour
1/4 cup
Coconut flakes, unsweetened
1/4 cup
Flaxseed meal (ground)
1 tsp
Baking powder
1 tsp
Cinnamon
1 pinch
Salt
1/3 cup
Walnuts
(chopped)
2 tbsp
Pumpkin seeds (pepitas)
1/4 cup
Raisins, seedless (sultana)
2 medium
Egg
(or flax egg for vegan; see notes)
1/2 medium
Banana (s)
(mashed)
3 tbsp
Honey
(or maple syrup)
1/4 cup
Almond milk, unsweetened
1/2 tsp
Vanilla extract, pure
1/2 cup grated
Carrots
Instructions
Preheat oven to 350F and grease a muffin tin or line with baking cups.
Combine all the almond flour, coconut flour, coconut flakes, ground flaxseeds, baking powder, cinnamon, salt, chopped walnuts, pumpkin seeds, and raisins in a large bowl.
In a separate small bowl, whisk together the eggs (or flax eggs), mashed banana, honey (or maple syrup), almond milk, vanilla extract, and grated carrots.
Add the wet ingredients to the dry ingredients and mix to combine.
Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot). Sprinkle the top with more coconut flakes if desired.
Bake for 22-25 minutes. Remove from oven and transfer to a cooling rack. Enjoy!
Notes:
Vegan
Replace the honey with pure maple syrup and replace each egg with a flax egg.
You can make 1 flax egg by combining 1 tbsp flax meal with 3 tbsp water and allowing it to sit for 10-15 minutes.
