I’ve baked for over 40 years but I think one of the fascinating things I am learning as I build my skill in the kitchen is how incredible things can taste with healthier ingredients. These yummy muffins are made with almond flour and natural sweeteners (or I used Fruit Sweet).
Carrot Pecan Muffins
2015-06-16 21:11:31
Yields 11
A delicious gluten free muffin that has a sneaky way of including vegetables.
Ingredients
- 2 1/2 cups blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 4 large organic eggs
- 1 medium ripe banana (1/4 cup)
- 1/4 cup melted coconut oil
- 2 Tbsp pure maple syrup or honey
- 1 1/2 cups shredded carrots
- 1/4 cup of chopped pecans
- Extras for garnish
Instructions
- Preheat the oven to 350 degrees.
- Line a 12-cup muffin pan with paper liners
- In a medium mixing bowl, whisk together the dry ingredients and set aside.
- In a smaller mixing bowl, whisk together the eggs, mashed banana, coconut oil and sweetener.
- Stir in the shredded carrots and chopped pecans.
- Pour the wet ingredients into the dry and mix together.
- Scoop the batter by large spoonfuls into prepared pan.
- Bake 30-35 minutes. Cool on wire rack. Makes 11-12 muffins
Notes
- These freeze very well.
Adapted from The Elimination Diet Cookbook
Adapted from The Elimination Diet Cookbook
Deliciously Inspired http://www.deliciouslyinspired.com/
Ready for the oven 🙂
Just another tool in my living healthy tool box – Read more about the changes I’m making Here
