Carrot Raisin Nut Muffins
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Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Dense and delicious, these carrot and raisin filled muffins make a perfect breakfast on the go or post workout snack that will keep you full for hours.
Ingredients
Dry
Wet
  • ¼ cup coconut oil, melted
  • 1 cup warm filtered water
  • 8 medjool dates
  • 1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]
  • 1 tablespoon pure vanilla extract
Add-ins
  • 1 cup raisins
  • ½ cup shredded carrots
  • ½ cup walnuts, chopped + more for topping
Instructions
  1. Preheat oven to 350F and line a 12 count muffin pan with liners or coconut oil.
  2. In a small bowl combine flax and water and set aside.
  3. In a large bowl combine all dry ingredients.
  4. In a blender mix coconut oil, water, dates, and vanilla. Add flax mixture and pulse quickly.
  5. Combine wet with dry. Fold in add-ins until combined.
  6. Spoon dough into prepared pan and bake for 30-35 minutes [mine took 32 minutes] or until a toothpick inserted comes out clean.
  7. Allow to cool for 5 minutes in the pan before removing and placing on a wire rack to cool for 15 minutes.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/03/carrot-raisin-nut-muffins/