Carrot Raisin Nut Muffins

March 20, 2011 by Leanne Vogel August 30, 2017

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

• 1 1/4 cup unsweetened long shredded coconut
• 1/2 cup sweet rice flour
• 1/2 cup chickpea flour
• 1/2 cup quinoa flakes
• 2 tablespoon arrowroot powder
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon Himalayan rock salt
• 1/4 teaspoon ground stevia leaf

Wet

• 1/4 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
• 1/2 cup shredded carrots
• 1/2 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.

Nutrition Information Per Serving