Carrot Raisin Muffins
- Wet:
- ¼ cup vegetable oil
- ¼ cup maple syrup
- ½ cup apple sauce
- ¼ cup almond butter
- 2 eggs
- 1 teaspoon vanilla
- Dry:
- 1 cup flour (I use a gluten-free flour blend)
- ½ cup almond meal
- ½ cup rolled oats
- ½ cup coconut sugar or brown sugar
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated carrots
- ½ cup raisins
- ½ cup shredded coconut (optional)
- almond slivers for garnish
- Preheat oven to 350.
- Grease a muffin pan and set aside.
- In the bowl of an electric mixer, cream together oil, eggs, syrup, apple sauce, almond butter and vanilla
- In a medium bowl, whisk together sugar, flour, oats, almond meal, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until just fully combined.
- Fold in the carrots, raisins, and coconut (if using).
- Pour batter evenly into muffin cups. garnish with slivered almonds.
- Bake for about 20 minutes, until the center is set.
- Remove from oven and let cool.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/09/24/1886/
3.4.3177