Carrot Raisin Nut 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.

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 12

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.

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Nutrition Information Per Serving

  • Calories: 257
  • Calories from Fat: 113
  • Total Fat: 12.6
  • Saturated Fat: 8.3 g
  • Sodium: 86 mg
  • Carbs: 32.2 g
  • Dietary Fiber: 3.7 g
  • Net Carbs: 28.5 g
  • Sugars: 13.7 g
  • Protein: 5.1 g