Carrot Muffins

It has no added refined sugar and yet the kids will love it…

Ingredients

• 2 1/2 cups almond flour
• 1 tbsp cinnamon
• 1/2 tsp raw salt
• 2 tsp baking soda
• 2 cups fresh carrots, peeled and grated
• 3/4 cup shredded coconut
• 3/4 cup dates or chopped prunes or raisins
• 3 eggs
• 1/2 cup olive oil
• 2 tbsp raw honey or maple syrup
• 1 tsp vanilla extract.

Method

• Preheat oven to 350°F (180°C)
• Combine almond flour, cinnamon, salt and baking soda in a large bowl.
• Add the grated carrot, coconut and sultanas/raisins and combine well.
• In another bowl, whisk together the eggs, olive oil, vanilla extract, honey and oil.
• Pour the wet mixture into the dry ingredients and fold in gently.
• Put the mixture into a greased muffin pan.
• Place in your oven and cook for about 35-40 minutes. Do a quick toothpick test to ensure they’re done.
• Cool in the pan for a few minutes and then place on rack to cool.