Carrot and Almond Muffins

These muffins are so soft and moist it was tricky resisting eating the whole batch.

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Best of all, they are healthy!

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Carrot and Almond Muffins

Adapted from Robin Hood

  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1/2 cup coconut oil, melted
  • 3 cups carrots, grated
  • 1 1/4 cups + 2 tbsp whole wheat flour
  • 1 cup cane sugar
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • pinch of sea salt
  • 1/2 cup sliced almond or chopped almonds

Pre-heat the oven to 375 degrees.

In a small bowl, mix together the flax eggs and oil. Set aside.

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In a medium-large sized bowl, pour in the shredded carrots. Then add the egg/oil mixture and stir.

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Add the flour, sugar, ground flax, cinnamon, nutmeg, allspice, vanilla extract, baking powder, baking soda and salt and stir until combined.

Fold in the almonds and stir until well combined.

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Pour mixture into a muffin pan lined with muffin cups. Fill them 1/2 – 3/4 full.

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Stick in the oven and bake for 23-25 minutes or until a toothpick inserted into the muffin comes out clean.

Once ready, remove from the oven and allow them to cool.

This recipe makes about 13-15 muffins.

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Nutritional information per muffin (in a 15 piece batch):

  • Calories: 190
  • Fat: 10g
  • Sodium: 152.9mg
  • Carbohydrates: 25g
  • Fiber: 3.1g
  • Protein: 2.6g

Have a great Tuesday!

 

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