Carrot Pecan Muffins

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

 

Carrot Pecan Muffins
Yields 11
A delicious gluten free muffin that has a sneaky way of including vegetables.
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Ingredients
  1. 2 1/2 cups blanched almond flour
  2. 3/4 tsp baking soda
  3. 1/4 tsp sea salt
  4. 1 tsp ground cinnamon
  5. 4 large organic eggs
  6. 1 medium ripe banana (1/4 cup)
  7. 1/4 cup melted coconut oil
  8. 2 Tbsp pure maple syrup or honey
  9. 1 1/2 cups shredded carrots
  10. 1/4 cup of chopped pecans
  11. Extras for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with paper liners
  3. In a medium mixing bowl, whisk together the dry ingredients and set aside.
  4. In a smaller mixing bowl, whisk together the eggs, mashed banana, coconut oil and sweetener.
  5. Stir in the shredded carrots and chopped pecans.
  6. Pour the wet ingredients into the dry and mix together.
  7. Scoop the batter by large spoonfuls into prepared pan.
  8. Bake 30-35 minutes. Cool on wire rack. Makes 11-12 muffins
Notes
  1. These freeze very well.
Adapted from The Elimination Diet Cookbook
Adapted from The Elimination Diet Cookbook
Deliciously Inspired http://www.deliciouslyinspired.com/
 Let’s mix it up ๐Ÿ™‚

Carrot Pecan Muffins - batter

Ready for the oven ๐Ÿ™‚
Carrot Pecan Muffins - ready for oven

Just another tool in my living healthy tool box – Read more about the changes I’m making Here

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