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Carrot Raisin Nut Muffins
March 19, 2011 by
Leanne Vogel
November 15, 2017
- 1¼ cup unsweetened long shredded coconut
- ½ cup sweet rice flour
- ½ cup chickpea flour
- ½ cup quinoa flakes
- 2 tablespoon arrowroot powder
- 1½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon himalayan rock salt
- ¼ teaspoon ground stevia leaf
- 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
- 1 cup raisins
- ½ cup shredded carrots
- ½ cup walnuts, chopped + more for topping
- Preheat oven to 350F and line a 12 count muffin pan with liners or coconut oil.
- In a small bowl combine flax and water and set aside.
- In a large bowl combine all dry ingredients.
- In a blender mix coconut oil, water, dates, and vanilla. Add flax mixture and pulse quickly.
- Combine wet with dry. Fold in add-ins until combined.
- Spoon dough into prepared pan and bake for 30-35 minutes [mine took 32 minutes] or until a toothpick inserted comes out clean.
- Allow to cool for 5 minutes in the pan before removing and placing on a wire rack to cool for 15 minutes.
When I’m asked how my clients are to persuade their kids to eat the new foods they’re bringing into the household, my answer is always the same – bring the kids into the kitchen to cook with you!
The easiest way to get kids [and adults] excited about food is to teach them how to make it!
PS: Smoothies and no bake goodies are a great place to start. They’re fast, forgiving, and downright delicious every time.
Did you cook with your parents when you were a kid?
If you have children now, do you cook with them?
This entry was tagged: muffins
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
