Sunday, October 16, 2011

Apple Carrot Flax Muffins

Many years ago I stumbled across this recipe on a bag of Bob's Red Mill Ground Flaxseed Meal.  While his recipe doesn't fit in with a Paleo lifestyle, my version does (or mostly does).

Apple Carrot Flax Muffins
2 c. Almond Flour
3/4 c. ground Flaxseed Meal
3 Tbsp. Agave Nectar
2 tsp. Baking Soda
1 tsp. Baking Powder
a pinch of Salt
2 tsp. Cinnamon
1 1/2 c. Carrots, shredded
2 Apples, peeled and shredded
1 c. Raisins
1 c. Chopped Nuts (I used Pecans)
3/4 c. Almond Milk
2 Eggs, beaten
1 tsp. Vanilla

Preheat oven to 350 degrees.  In a large bowl, mix together almond flour, flaxseed meal,  agave, baking soda, baking powder, cinnamon, and salt.  Stir in carrots, apples, raisins, and nuts.  In a large electronic mixing bowl, combine almond milk, eggs, vanilla and mix.  Add the dry ingredients to the wet.  Mix until moistened, but be careful not to overmix.  Fill greased or lined muffin cups with batter.  Bake for 15-20 minutes or until you can cut through one and the inside is mostly cooked.  The inside of the muffins will be slightly gooey.  Store in the refrigerator.

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