These muffins taste better after they sit for a day, the flavors and oil meld nicely. A definite kid favorite, just sweet enough, filling and satisfying when on the go or just needed a little lift.
½ cup oat flour
½ cup coconut flour
1 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon sea salt
½ cup natural sugar, preferably maple sugar or evaporated cane sugar
1 cup olive oil or safflower oil
1 teaspoon vanilla
2 cups (2-3 medium-sized) grated carrots
¼ cup golden raisins or dried currants
½ cup walnuts, chopped
¼ cup dried unsweetened coconut
Preheat oven to 350̊F. Prepare a 12-cup standard-size muffin pans, or a 24 mini-size muffin pan with muffin wrappers. Mix the oat flour, coconut flour, spices and sugar in a bowl. In a separate bowl, whisk together the eggs, oil and vanilla. Stir the wet ingredients into the dry, mixing well until the dry ingredients are moistened. Add the carrots, raisins/currants, walnuts and coconut. The batter will be very thick and dense. With the help of an ice cream scooper, fill the muffin pans almost to the top of the wrappers or pan. Bake 20-25 minutes, or until a toothpick inserted in a muffin comes out clean. Cool thoroughly. Makes 12 muffins.
Nutritional info (1 muffin): Calories 318; Total Fat: 22g; Protein: 5.6g; Carbohydrates: 27g; Sugars: 11g.