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:
covered percent of daily need
