Delicious Carrot/Almond/Coconut Muffins (GF, No Sugar Added)
Happy Fall! Comforting, moist and healthy! They also happen to fit the mold for the gluten free sugar free wave I am riding! Sometimes when I try to modify recipes with healthy alternatives it is disastrous...this one turned out pretty good so I thought I would share!
3 large organic free-range eggs
1 cup organic unsweetened apple sauce mixed with "some" legit maple syrup
1/2 cup plain yogurt
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon all spice
1 Cup Organic Oat Flour (you can grind rolled oats in a coffee grinder)
1 Cup Almond Flour
2 1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
3/4 cup flaked coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)- Awesome to make these muffins after juicing carrots so u don't have to waste their fiber!
1/2 cup golden raisins or currants
1/2 cup toasted chopped walnuts or pecans
Preheat the oven to 350 degrees F. Grease 2 muffin tins.
In a mixing bowl beat the eggs; add the oil and beat; add the apple sauce and syrup and beat till smooth. Beat in the yogurt, vanilla, cinnamon and spice. Add in the baking mix and beat till combined. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.
Load up your muffin tins and place the pan in the center of a preheated oven. Bake until a wooden pick inserted into the center emerges clean, about 20 to 25 minutes or longer if necessary. Cool on a wire rack.
Frost with your favorite cream cheese icing and sprinkle with coconut, and eat as a sweet treat. Or eat as is for a healthy breakfast or afternoon snack!
