These grain-free carrot muffins are moist and delicious; perfect for breakfast alongside a poached egg, or as a nice after school snack for hungry youngsters. I used dried cherries, but you could substitute dried cranberries, raisins, or currants – or skip the fruit and add your favorite nut, chopped into small bits. You could also use shredded zucchini or apple instead of the carrots.
These muffins are super moist, so best if stored in the refrigerator. They can also be frozen, although they are so yummy, good luck trying to save any!
1/4 cup almond meal
1 tablespoon flax meal
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of salt
1/4 cup raw, local honey
1 tablespoon vanilla extract
1/4 cup organic butter, melted
1 cup carrots, shredded (2 large carrots)
1/4 cup dried cherries
Preheat oven to 350 degrees F.
In a small bowl, combine the almond and flax meals, baking soda, cinnamon, cardamom and salt. Mix with a fork to combine.
In a separate bowl, whisk together the eggs, honey, vanilla and butter.
Grease a 12-well muffin tin with oil or line the wells with paper liners.
Combine the wet and dry mixtures and stir in the cherries and carrots.
Spoon the mixture into the muffin tins, filling each well to two-thirds full.
Bake for 16-18 minutes until a toothpick inserted comes out clean.
Let cool before serving. Makes 9 muffins.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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