Zesty Carrot Muffins
4 large carrots, peeled & chopped
2 tablespoons coconut flour
1 tablespoon tapioca flour
6 dates
2 tsp cinnamon
2 tsp vanilla
Juice of 1 squeezed lemon
1 tsp Himalayan salt
6 eggs
Standard 12 muffin or cup cake tin. Baking paper cut into squares to line tin.
Break eggs into a large bowl, whisk gently and put to one side. Put carrots and dates into a food processor and chop into small pieces, than add all other ingredients into the food processor and gently pulse until evenly spread. Slowly whisk the carrot mixture into to the eggs, gently mix together to create a thick even batter. Spoon mixture into a 12 muffin tin, lined with baking paper squares to easily lift out at the end. Bake for 25 minutes, or until tops feel firm. Then remove tin from oven and leave it to settle and cool for 15 minutes.
Serve with yogurt for a dessert, or add to lunch boxes just as they are.
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2 tablespoons coconut flour
1 tablespoon tapioca flour
6 dates
2 tsp cinnamon
2 tsp vanilla
Juice of 1 squeezed lemon
1 tsp Himalayan salt
6 eggs
Standard 12 muffin or cup cake tin. Baking paper cut into squares to line tin.
Break eggs into a large bowl, whisk gently and put to one side. Put carrots and dates into a food processor and chop into small pieces, than add all other ingredients into the food processor and gently pulse until evenly spread. Slowly whisk the carrot mixture into to the eggs, gently mix together to create a thick even batter. Spoon mixture into a 12 muffin tin, lined with baking paper squares to easily lift out at the end. Bake for 25 minutes, or until tops feel firm. Then remove tin from oven and leave it to settle and cool for 15 minutes.
Serve with yogurt for a dessert, or add to lunch boxes just as they are.
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