CARROT CAKE MUFFINS
CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!
I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.
Let me know how you like it.
Enjoy.
INGREDIENTS AND PREPARATION:
2 cups almond flour
½ teaspoon kosher or sea salt
2 teaspoons aluminum free baking powder
1 tablespoon Cinnamon
1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.
¼ to ½ teaspoon freshly grated nutmeg
1 scant pinch of cloves
PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.
THEN ADD:
½ cup melted organic butter
1 tablespoon vanilla (no sugar – check the label)
½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)
4 extra large or 5 large organic free range eggs
PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.
POUR THE BATTER INTO A BOWL OVER:
1 ½ cups grated organic carrots
½ cup chopped raw pecans or walnuts.
STIR TO MIX.
DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.
BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES.
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