Healthy Carrot Raisin Muffins
User Reviews
4.9
Healthy Carrot Raisin Muffins
Description
This recipe blends almond flour and coconut flour with cinnamon, ground ginger, and baking soda to provide structure and subtle spice to the muffins. Grated carrots add natural sweetness and moisture, while raisins contribute bursts of chewiness. The wet ingredients mix eggs, almond milk, honey, coconut sugar, melted coconut oil, and vanilla to bind everything with a lightly sweet flavor.
Baked at 350°F in a lined muffin tin, the muffins develop golden-brown tops and a tender interior. The spices balance the natural sweetness, complementing the earthiness of the almond flour and carrot. They can be enjoyed plain or topped with nut or coconut butter for added richness.
These muffins are convenient to store at room temperature for a few days or in the refrigerator or freezer for longer. Their combination of flours and moisture makes them denser and moister than traditional wheat muffins, providing a wholesome option for breakfast or a snack.
Ingredients
- 2 cups almond flour blanched
- 2 Tablespoons coconut flour
- 1 Tablespoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 3 large egg
- ⅓ cup almond milk
- ¼ cup honey
- ¼ cup coconut sugar or coconut nectar
- 2 Tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup carrot about 2-3 large carrots, grated
- ½ cup raisin or regular raisins, royal variety
Instructions
- Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.
- Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon, baking soda, salt and ginger.
- In a large bowl, whisk together eggs, almond milk, coconut oil, honey, coconut sugar and vanilla. Stir in grated carrots.
- Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
- Pour or scoop dough into prepared muffin pan.
- Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
- Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.
- Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 215kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 92mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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