Carrot Apple Ginger Muffins 

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Carrot Apple Ginger Muffins 
Did you know that most muffins have more sugar in them than a piece of cake?! These ones are so nutritious, and full of fiber, which slows the release of sugar into your bloodstream to give you more steady energy. 

 

Ingredients:

  • 1/2 cup apple sauce 
  • 3 eggs (I made an egg free version that had 1 chia egg + 2 Bob's Red Mill GF Egg Replacers) 
  • 1/4 cup pure maple syrup 
  • 1 teaspoon pure vanilla extract 
  • 1 cup grated carrot (approx 2 large carrots) 
  • 1 cup grated granny smith apple 
  • 1 tbsp fresh ginger, peeled and grated 
  • 2 cups almond flour 
  • 1 cup unsweetened shredded coconut 
  • 2/3 cup raisins 
  • 2/3 cup pecans 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon sea salt 
  • 1 tablespoon chia seeds 

Directions:

  1. Preheat the oven to 350F.
  2. Using a food processor, grate the carrot and peeled/cored apple.
  3. Rinse the food processor and peel a1-2 inch piece of ginger. Put the regular blade in the food processor and turn it on, empty. Drop the piece of ginger through the top to mince it quickly. 
  4. **If you don't have a food processor, you can grate the apple and carrot by hand and mince the ginger with a knife.
  5. If making a chia egg (1 TBSP ground chia with 3 TBSP water), mix it and set aside so it sets for a few minutes.
  6. Then, mix all of the wet ingredients together (apple sauce, eggs, maple syrup, vanilla, grated carrot, apple and ginger).
  7. In a separate bowl, mix all of the dry ingredients together (almond flour, coconut flakes, protein powder, raisins, pecans, cinnamon, baking powder, baking soda, salt & chia seeds.
  8. Combine the dry and wet ingredients, mixing with a spoon.
  9. Line a muffin tray with muffin liners.
  10. Scoop out the batter and form into a thick patty with your hands (that will fit in the muffin tray). The key is to make sure you form them first as the batter is a bit loose, so you don't just want to drop the batter in without sticking it together. They will rise when cooking.
  11. Bake for 30-35 minutes if using real eggs. Bake for 40 minutes if using vegan egg replacements. 
Mandy King, Holistic Nutritionist
Mandy King, Holistic Nutritionist

Mandy King is a Holistic Nutritionist, and the founder of HEAL (Healthy Eating And Living). She works with health conscious people who want to increase their energy, fix their digestion and lose weight, once and for all.

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