Friday, August 17, 2012

Yummy sugar free, wheat free, dairy free mini carrot and sultana muffins

    1 ½ cups almond meal
    ½ teaspoon baking soda
    ½ tablespoon cinnamon
    3 eggs
    2 tablespoons coconut oil
    ¼ cup honey
    1 ½ cups carrots, grated
    ½ cup slivered almonds
    1/4 cup sultanas

Combine almond flour, baking soda and cinnamon
In a separate bowl, mix together eggs, oil and honey
Stir carrots, almonds and sultanas into wet ingredients
Stir wet ingredients into dry
scoop into mini muffin tins
Bake at 180° for 15-20 minutes
Eat a couple and put the rest in the freezer quick!

For a nut free version - leave out the almonds and exchange the almond flour for coconut flour - about 1/4 to 1/2 cup as it is much more absorbent that almond flour.  Try putting in less to start and then add more as required.

I adapted this recipe from one at - there are lots more great ones you can try - check it out

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