Carrot & Almond Flour Muffin

Quick and healthy gluten free snack. Stays fresh up to 3 days. They are also delicious from the freezer.

15 min preparation time  

20 min cooking time

Makes 12 little muffins

Ingredientsmuffin

  • 125 g almond four
  • ¼ cup honey or maple syrup
  • 0.5 tbs baking powder
  • 0.5 tbs baking soda
  • pinch of salt
  • 0.5 tbs cinnamon
  • 0.5 tsp nutmeg (optional)
  • 2 eggs
  • ¼ cup of coconut oil
  • 1.5 grated carrots
  • ¼ cup of chopped walnuts

Method

  1. Preheat the oven to 180° C.
  2. Put all dry ingredients into a bowl
  3. In a large bowl, whisk the eggs, coconut oil and honey.
  4. In a separate bowl combine all dry ingredients. Slowly add the dry ingredients, stirring until well mixed
  5. Gently fold in the carrots and walnuts.
  6. What should the ingredients be put into before they go in the oven?
  7. Put into muffin baking tray
  8. Bake for 25 minutes (or until baked through)

Bon appétit!