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!
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:
- 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
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
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.