Carrot raisin “everything” muffins

Carrot raisin “everything” muffins is a gluten free and dairy free recipe with 7 servings. One serving contains 205 calories, 6g of protein, and 12g of fat. For 63 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up ground flax seed, salt, unsweetened coconut flakes, and a few other things to make it today. It is brought to you by Running to the Kitchen. It works well as a side dish. 845 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is solid. Carrot Raisin Muffins, Carrot Raisin Muffins, and Carrot Raisin Muffins are very similar to this recipe.

Servings: 7

Preparation duration: 10 minutes

 

Ingredients:

½ cup almond flour

¼ cup almond milk

1 teaspoon baking powder

½ half mashed banana

½ cup grated carrot

1 teaspoon cinnamon

¼ cup coconut flour

2 eggs

¼ cup ground flax seed

3 tablespoons honey

2 tablespoons pumpkin seeds (pepitas)

¼ cup raisins

pinch of salt

¼ cup unsweetened coconut flakes

½ teaspoon vanilla extract

Equipment:

muffin tray

oven

whisk

bowl

wire rack

Cooking instruction summary:

Preheat oven to 350 degrees and grease a muffin tin or line with baking cups.Combine all dry ingredients (almond flour through salt) in a large bowl.In a separate small bowl, whisk together remaining wet ingredients.Add wet ingredients to dry and mix together.Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot).Sprinkle the top with more coconut flakes if desired.Bake for 22-25 minutes.Remove from oven and transfer to a cooling rack.

 

Step by step:


1. Preheat oven to 350 degrees and grease a muffin tin or line with baking cups.

2. Combine all dry ingredients (almond flour through salt) in a large bowl.In a separate small bowl, whisk together remaining wet ingredients.

3. Add wet ingredients to dry and mix together.Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot).Sprinkle the top with more coconut flakes if desired.

4. Bake for 22-25 minutes.

5. Remove from oven and transfer to a cooling rack.


Nutrition Information:

Quickview
205k Calories
6g Protein
11g Total Fat
21g Carbs
4% Health Score
Limit These
Calories
205k
10%

Fat
11g
18%

  Saturated Fat
3g
22%

Carbohydrates
21g
7%

  Sugar
9g
11%

Cholesterol
46mg
16%

Sodium
55mg
2%

Get Enough Of These
Protein
6g
13%

Vitamin A
1601IU
32%

Manganese
0.47mg
23%

Fiber
5g
22%

Phosphorus
151mg
15%

Magnesium
49mg
12%

Selenium
6µg
9%

Iron
1mg
9%

Copper
0.17mg
9%

Calcium
84mg
8%

Vitamin B1
0.12mg
8%

Potassium
269mg
8%

Vitamin B6
0.12mg
6%

Vitamin B2
0.1mg
6%

Zinc
0.77mg
5%

Folate
16µg
4%

Vitamin B5
0.36mg
4%

Vitamin B3
0.57mg
3%

Vitamin C
1mg
2%

Vitamin E
0.3mg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
2%

Vitamin D
0.25µg
2%

covered percent of daily need
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