Sunday, November 13, 2016

Carrot Walnut Currant Muffins


This versatile recipe is perfect for grain-free breakfast treats. Each muffin is a nutritional powerhouse and a great way to start the day.  The original recipe called for cashew flour, honey and dates.  I tweaked this version to make it more low-FODMAPs friendly.

Carrot Walnut Currant Muffins
Adapted from Breaking the Vicious Cycle by Elaine Gottschall
Makes about 16

1/4 cup maple syrup
2 eggs
1/4 cup grapeseed oil
1 mashed banana
1 1/2 cups almond or walnut flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cardamom
pinch salt
1 tsp vanilla
1 1/2 cups finely shredded carrots
1/2 cup dried currants
1/2 cup chopped walnuts
2 Tblsp ground flaxseeds

Line muffin tins with parchment liners. Preheat oven to 350 degrees.

Combine maple syrup, eggs, oil and banana and blend well until only small lumps remain.  Blend in the nut flour, soda, spices, salt and vanilla.  Add carrots, currants, walnuts and flaxseeds.  Mix well.

Fill each muffin cup 2/3 full with batter.  Bake at 350 degrees for 20-25 minutes.



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