Grain Free Muffins
I was skimming through Elana’s pantry back around Easter time, and found this fabulous recipe for Carrot Cake Cupcakes. They sounded delicious but I wanted to add my own twist to them. Lately well the last 6 months I have been hooked on pumpkin and always seem to have too much around. At least by this fall when I begin to harvest my pumpkins I will be a pro on what to do with all of it:)
I modified Elana’s recipe into Pumpkin Carrot Chocolate Chip Muffins. They turned out wonderful, light, fluffy and extremely moist. They travel well and can be stored in the refrigerator for up to one week. These pictures do not nearly do the justice but regardless they are one of the best muffins i’ve ever had!!!
Pumpkin Carrot Chocolate Chip Muffins
- 1 ½ cups Almond Flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- 3 eggs (or substitute flax seed)
- 2 tablespoons grape seed oil
- ¼ cup agave nectar
- 2 grated carrots
- ½ cup pecans crushed (optional)
- 3/4 cup pumpkin puree (fresh or canned)
- 1/2 cup – 1 cup of allergy free chocolate chips
- In a large bowl, combine almond flour, salt, baking soda and cinnamon
- In a separate bowl, mix together eggs, oil, agave, and pumpkin
- After mixing wet and dry ingredients separate combine together in one bowl
- Mix ingredients well
- Scoop batter into muffin pan
- Bake at 325° for 18 to 22 minutes
- in the last 5 minutes of baking sprinkle chocolate chips over top of muffins and press gently down into tops of muffin
Tips: Cooking times may vary, use a toothpick or fork by sticking it into muffin and then pulling out, if it comes out clean the muffin is ready. Try substituting flax seed meal for an egg re-placer. Most importantly, grind your own almonds into almond flour/meal. You can use a coffee grinder it will save you oodles of money. One 3 lb. bulk bag of almond’s (cost ~ 10 dollars) will make the equivalent of 3 bags of Bob’s Red Mill Almond flour (3 bags cost about 30 dollars). Talk about huge savings!!!
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