Carrot Ginger Muffins (Gluten/Grain-free, Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Carrot
  • 1 tbsp Ginger, fresh
  • 3/4 cup Raisins

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Maple syrup or honey

• Baking & Spices

  • 1/2 tsp Allspice or cinnamon
  • 2 cups Almond flour
  • 1 tsp Baking soda
  • 1 pinch Clove
  • 1/2 tsp Powdered ginger
  • 1/2 tsp Sea salt, unrefined

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut

Found on savorylotus.com

Description

Ingredients

• 2 cups blanched almond flour (I like this one)
• ½ teaspoon unrefined sea salt (like this)
• 1 teaspoon baking soda
• ½ tsp allspice or cinnamon
• ½ tsp powdered ginger
• a pinch of clove
• ½ cup shredded coconut (unsweetened) (like this)
• 3 eggs
• ½ cup coconut oil, melted (like this)
• ½ cup maple syrup OR honey
• 1-2 Tbs grated fresh ginger
• 1 cup grated carrot
• ¾ cup raisins, soaked in water for 15 minutes and drained

Directions

• In a large bowl, combine almond flour, salt, baking soda, spices, and coconut shreds
• In a smaller bowl whisk together eggs, oil, and syrup. Add fresh ginger, grated carrot, and raisins.
• Stir wet ingredients into dry
• Spoon batter into paper- lined muffin tins
• Bake at 350° for 15-17 minutes for mini muffins and 20-22 minutes for regular muffins.
• Cool and serve