CARROT CAKES MUFFINS

INGREDIENTS

2 C tigernut flour

2 t cinnamon

1/2 t nutmeg

1 t baking soda

1/2 t sea salt

1 flax egg (1T ground flaxseed + 3T water)

1/3 C unsweetened applesauce

1/3 C maple syrup

1 t vanilla extract

1/2 C dates, coarsely chopped

1/2 C raisins

1 C finely grated carrot

2T sucanat (coarse cane sugar) - optional

DIRECTIONS

Preheat oven to 350 degrees.

In a large mixing bowl, combine tigernut flour, cinnamon, nutmeg, baking soda and sea

salt. Set aside.

Make the flax egg, allow to sit for 10 minutes to gel. In a medium bowl, mix together the

applesauce, maple syrup, and vanilla extract. Add the flax egg and stir to combine.

Pour wet ingredients into bowl of dry ingredients. Stir to combine into a thick dough.

Add chopped dates, raisins and grated carrot. Mix until all ingredients are fully

incorporated.

Spoon mixture into a mini-muffin tin. Sprinkle sucanat on top of each muffin, if desired.

Bake 25 minutes. Remove from oven and allow to cool 10 minutes before removing to

a cooling rack.

Enjoy muffins warm or at room temperature. Refrigerate in a tightly sealed container

and reheat to enjoy later.

Notes:

• Recipe yields 20 mini muffins

• May substitute another dried fruit for either the dates or raisins - unsweetened dried

cranberries and dried apricots would be delicious substitutions.

• Store in a sealed container in the refrigerator or freeze for up to 3 weeks.

 

Recipe by With Health And Gratitude 



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