Turmeric Spiced Carrot Cake Muffins

Turmeric Spiced Carrot Cake Muffins

Ingredients:


2 flax eggs (2 tbsp ground flax soaked in ½ c water for 10 + mins)
1 & 3/4 cup organic oat flour (you can simply grind your own quick oats - you can do this in a blender, I actually used my coffee grinder) or sub another whole grain flour such as buckwheat or spelt
1/4 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3 tsp ceylon cinnamon
3 tsp ground turmeric
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp sea salt

1 cup full fat coconut milk (pour out most of the water from the can before stirring)
1.5 tsp pure vanilla extract
A few drops of liquid vanilla stevia or 2 tbsp maple syrup

2 cups grated carrots
1/2 cup raisins, soaked in water and drained
1/3 cup chopped & toasted walnuts or pecans


Method:


prepare your flax egg in a small bowl or cup and set aside
preheat oven to 400f, line muffin tin with liners

stir together wet ingredients in a large bowl

separately mix wet ingredients
add wet to dry, stir just until combined
fold in raisins, carrots and nuts
pour into 12 lined muffin tins

bake for 16-19 minutes, cool before removing

Enjoy

Notes:

These are great enjoyed on their own, or topped with a cashew “cream cheese icing”, GF butter or coconut butter!

WHY IS THIS A PICTURE OF A LOAF AND NOT A PICTURE OF MUFFINS! THE TRUTH:
I baked the batter in 4 muffin cups, and the rest in a loaf pan. It was an experiment as I wasn’t sure how these would turn out. The muffins were PERFECT, moist yet fully cooked. The loaf pan never cooked fully in the inside until left to bake an additional 30 mins… I suggest making these into muffins. If you choose to loaf it, just give them extra time!

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