Carrot Cake Muffins
A couple of years ago, I was craving one of my favorite breakfasts from my youth - Raisin Bran Muffins - so I came up with my recipe for grain and gluten free Flax muffins - and they have not only become a go-to breakfast item for me, but for my hubby, and many of my clients too!
One of my clients at the Golden Door spa said they are one of her favorite breakfasts, and she told me that she makes them all of the time - but that she added a twist - some grated carrots!
So I decided to add carrots to mine too, and they are delicious - like little mini carrot cakes! I also added some ground ginger as well, because carrot cake needs ginger.
These are delicious breakfast muffins, but it you want to make them more like cupcakes, you could also frost them if you like. They don't need it - but I included my cinnamon frosting recipe is below too (which also goes great with my pumpkin spice donuts).
These muffins are grain & gluten free, and also dairy free. They are low in sugar too!
3 organic pastured eggs
1/4 cup coconut sugar
2 tsp. of monk fruit or organic stevia (I like Lakinto or Pyure)
3 Tablespoons non-dairy milk (I use Ripple milk, or coconut milk)
2 teaspoons of vanilla extract
1 cup of ground flax meal (I prefer the Garden of Life brand)
1 Tablespoon of ground cinnamon, preferably the Ceylon type (Ceylon is milder in taste, and I like mine really cinnamony - so I use 2 Tablespoons of Ceylon)
1/2 teaspoon of ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon high quality unprocessed salt (like Real Salt brand)
2 grated carrots (about 1 cup of grated carrot)
1/4 cup coconut oil (melted)
1/2 cup raisins (add more if you like more raisins, alternatively you could add chopped walnuts or pecans)
Preheat oven to 350 degrees.
Melt the coconut oil (if not already - in the warmer Summer months or tropical climates, it is often liquid)
Lightly grease mini-muffin pan with some coconut oil (I use a basting crush)
Mix together the eggs and coconut sugar till well combined, then add in and mix together the rest of the ingredients - folding in the coconut oil and raisins last.
Put into prepared muffin tin and put into the preheated oven.
Bake for 15 mins.
Remove and allow to cool.
Serve & enjoy!
1/4 cup coconut manna (also sometimes called coconut butter)
1 Tablespoon maple syrup
3 teaspoons of pumpkin puree
4-5 teaspoons of Pyure sweetener (taste & adjust to your desired sweetness)
1 teaspoon cinnamon powder
1 Tablespoons of coconut milk (add a little more if needed to thin the frosting)
1 & 1/2 teaspoon of organic alcohol-free vanilla (regular vanilla with alcohol does not work very well)
Pinch of Real Salt (brings out flavors)
Put all of the frosting ingredients into a small food processor. If the coconut manna is solid, put the jar into a glass container with hot water, this should soften it up enough to stir (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters).
Keep processing until the frosting is all mixed together and smooth (You might need to stop it and stir it a few times). When it is all mixed together, it should be ready to frost your donuts, set aside until your donuts are cooled.
Once your donuts are cooled, you can spread the frosting on the top of them (if they are not cooled, the frosting will melt).