Sunday, April 23, 2017

Gluten Free Carrot Cake Muffins

I decided to modify my carrot cake recipe to make Carrot Cake Muffins for a healthy start to the day! I omitted brown sugar and added sunflower butter as well as added sunflower butter to the top when serving.

The recipe can be made with soy butter or nut butters.




Ingredients:
  • 4 flax seed eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg)
  • 3 cups grated carrots
  • 1/2 cup sun butter 
  • 1/2 cup raisins (optional)
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 heaping tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 ground flax seed meal
  • 1 cup almond flour 
  • 1/2 cup coconut flour

Instructions:
  • Preheat oven to 350
  • Start by making the flax eggs by combining the water and ground flax seed in a mixing bowl/stand up mixer. Let rest about 5 minutes to become a gel
  • Add the remaining wet ingredients and mix to combine.
  • Add the dry ingredients and combine
  • Transfer to individual loaf pans (sprayed with coconut oil) or foil lined muffin cups 
  • Cook for about 20 minutes then insert a toothpick to see if it comes out clean. If not, cook for an additional 10 minutes and check again. Repeat the process until done. 


To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit


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