Carrot Muffins

Name: Carrot Muffins
Ingredients: 1 1/2 c almond meal/flour; 1 c chopped pecans; 1/2 c ground flaxseeds; 2 tsp gr cinnamon; 1 1/2 tspbaking powder; 1 tsp baking soda; 1 tsp gr nutmeg; 1/2 tsp ground cloves; 1/2 tsp sea salt; 1 c grated carrtos; 2 Tbsp orange peel/zest; 1/2 c raisins; 2 eggs, separated; 1/4 tp liquid Stevia or preferred sweetener to desired sweetness; 1/2 c canned whole fat coconut milk; 1/4 c coconut oil or butter melted; 1/2 c applesauce; 1/4 tsp cream of tartar

18 ingredients

6 steps

Ingredients

1 1/2 c almond meal/flour
1 c chopped pecans
1/2 c ground flaxseeds
2 tsp gr cinnamon
1 1/2 tspbaking powder
1 tsp baking soda
1 tsp gr nutmeg
1/2 tsp ground cloves
1/2 tsp sea salt
1 c grated carrtos
2 Tbsp orange peel/zest
1/2 c raisins
2 eggs, separated
1/4 tp liquid Stevia or preferred sweetener to desired sweetness
1/2 c canned whole fat coconut milk
1/4 c coconut oil or butter melted
1/2 c applesauce
1/4 tsp cream of tartar

Directions

1

Preheat oven to 350 Place paper linersin 12 cup muffin pan
2

In large bowl, stir together first 10 ingredients. Stir in carrots, orange zesr and raisins.\
3

In med bowl, whisk together egg yolks, sweetener, coconut milk, oil or butter and applesauce
4

In large bowl beat egg whites and cream of tartar until stiff. Gently fold into egg yolk mixture
5

Fold egg mixture into flour mixture until well combined.
6

Fill each muffin cup 1/2 full. Bake for 40 minutes until toothpick inserted in center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan and cool completely on rack.