My son Luca loves to eat these in the morning or for a quick snack. With so many healthy ingredients you are sure to enjoy delicious and cozy flavors. I usually double the batch with recipes that have a lot of ingredients and that freeze well when baked. I will freeze whatever is left over for a quick breakfast or snack. I used almond meal, coconut flour and gluten free flour mix to increase the healthy fat and protein content. I also used coconut crystals to eliminate sugar from the recipe, which helps to lower the glycemic effect on blood sugar. Enjoy!
P.S. I know this recipe has a lot of ingredients!
1 cup almond meal
½ cup coconut flour
½ cup gluten free flour mix
2/3 cup coconut crystals
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 ½ cups shredded carrot
1 cup chopped spinach
½ cup unsweetened shredded coconut
½ cup pumpkin seeds or chopped walnuts
½ cup raisins
½ cup milk alternative such as almond, rice, hemp or oat if gluten free certified
½ cup canola oil or coconut oil
½ cup apple sauce
2 egg replacers
1 teaspoon pure vanilla extract
- In a large mixing bowl, combine the almond meal, flours, coconut crystals, baking powder and soda, xanthan gum, sea salt, cinnamon and nutmeg. Blend all ingredients until evenly combined.
- In a medium bowl combine the remaining wet ingredients and blend until evenly combined.
- Make a well in the middle of the dry mixture and pour in the wet mixture. With a rubber scrapper, fold the dry mixture into the wet until evenly combined. Try not to over mix as the xanthan gum can become too gummy and will lead to a spongy muffin.
- Fill muffin pans to the top. Bake for 20-25 minutes or until light golden. You can also test if the muffins are done by poking the center of the muffin with a toothpick. If raw dough is on the toothpick the muffin needs to be baked longer.