Carrot Gingerbread Muffins

Carrot Gingerbread Muffins (Oh, Holy Wow.)

Special holiday nom-nom!

Mix in a large bowl:
3 c. almond flour
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1 t. baking soda

Add:
1/2 c. chopped pecans
1/4 c. raisins
1/4 c. coconut
3 c. shredded carrots

Blend in Vitamix or other blender that will pulverize the dates and ginger:
3 eggs
5 dates
2 t. fresh ginger root
1/2 c. melted coconut oil

Add wet ingredients to dry ingredients. Fill muffin cups as full as you want (they don’t rise much.) Bake at 350 for approximately 35 minutes (until toothpick tests clean.)

Contributed by Annie Mac

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