Carrot and walnut muffins

Recently I have discovered how useful a hand held mixer is. These days I use mine for almost all baking and when my old one suddenly died – I bought a new one the very next day. This recipe can be done without a hand held mixer, but if you have one – use it!

grain free carrot and walnut muffins

Turn the oven on to 180 C (360 F) and prepare muffin forms on a baking tray.

The base for this recipe is grated carrots. I am not good friends with our grater after it repeatedly has parted me with pieces of my fingers. However – my mixer and I are on quite good terms since it agrees to cutting almost anything into tiny pieces with those little blades so I use that one instead of grating. Here are the other ingredients – in a big bowl:

wet-ingredients

  • 3 medium sized carrots, grated
  • 1 banana
  • 5 eggs
  • 100 ml (0.4 cup) coconut oil
  • 1 tbsp.  apple cider vinegar (or other vinegar you have)

Now use that hand held mixer and just mash everything. If you don’t have one, mash the banana with a fork and then mix all together as good as you can.

In a grinder, mixer – mix

  • 8 medjool dates with
  • 200 ml (0.8 cup) walnuts

until they are crumbly. Then add:

  • 200 ml (0.8 cup) almond flour
  • 3 tbsp. coconut flour
  • 3 tbsp. cacao powder
  • 1 teaspoon baking powder
  • optionally 1 teaspoon vanilla powder
  • optionally 1 tbsp. cinnamon

dry-ingredients

Mix the dry ingredients before adding them to the wet ingredients and stirring all together.

  • press the juice of one orange into the muffin mix

And then fill your forms, adding a walnut to the top of each muffin

Bake for 25 minutes

carrot-and-walnut

These muffins are very moist and still really fluffy. If you are not a chocolate muffin fan normally you’ll be surprised as these are not as dry as chocolate muffins tend to be.

four-muffins

Enjoy!

Liesel