September 16, 2015

Cranberry and Carrot Muffins

1/2 cup ground almonds
1/4 cup coconut flour
1 cup whole oats
1/4 cup tapioca starch
1/2 cup coconut sugar
1 Tbsp. ground flax seed
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 cup grated carrot
3 eggs
1/2 cup unsweetened apple sauce
1/4 cup grapeseed oil
1/2 cup cranberries

Preheat oven to 350'C. Line 9 muffin tins with parchment.

In a medium bowl combine all of the dry ingredients. In another bowl, whisk together the eggs, apple sauce and grapeseed oil. Fold in the grated carrot.  Combine the wet ingredients with the dry (add half the liquid mixture first, then fold in the rest).  Finally, stir in the cranberries. 

Fill each muffin tin about half full with the muffin mixture. Bake in the preheated oven for 15-20 minutes.  Remove and allow to cool on a cooling rack.  

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