Carrot & Raisin Muffins!

Hi Friends,  

Hope you’re all doing well and staying healthy.  It’s always a victory when you can make a healthy treat that’s good for you and tastes amazing, too!

Here’s my recipe for Carrot & Raisin Muffins, which are paleo (grain-free), gluten-free and dairy-free.  The only sweetening agent in these muffins is the Medjool dates and raisins.  The great thing about these muffins is they are very nutrient-dense.  Every bite is loaded with fiber, minerals, antioxidants, and good fats.  Carrots are a great source of beta carotene (Vitamin A), which is good for your eyes, skin, and immune system. The good fats in this recipe include olive oil, walnuts, and pasture-raised eggs.  The orange juice and zest brighten the flavors and add extra vitamin C and polyphenols!  The little bit of ginger pairs wonderfully with this recipe and aids in digestion.  Dried fruits like raisins and dates are a great source of good prebiotic fiber, iron, and trace minerals.  Almond flour is a good source of calcium for your bones!

Ingredients: 
1 and 1/2 cup almond flour
1/2 cup coconut flour
1/4 tsp salt
2 tsp baking powder
4 pasture raised eggs
1/2 cup olive oil
1/2 cup unsweetened almond milk
2 medium sized carrots
5 large fresh Medjool dates
1 orange, juiced and zested
1 inch ginger, peeled and finely grated with a zester
1/4 cup walnuts
1/4 cup pecans
1/2 cup raisins
2 tsp vanilla extract
2 tsp cinnamon

Instructions:
1)  Preheat Oven to 350 F.
2)  In a food processor, add the carrots (chopped into large pieces), Medjool dates, walnuts, and pecans.  Blend until finely chopped.
3)  In a large bowl, mix all the dry ingredients together (almond flour, coconut flour, salt, and baking powder).
4)  In another large bowl, mix together the wet ingredients (eggs, olive oil, almond milk, vanilla extract, juice and zest of the orange, and grated ginger
5)  Mix together the wet and dry ingredients well.  Then add the mixture from the food processor (carrots, dates, and nuts).
6)  Finally, stir in the raisins.
7)  Scoop the batter into a cupcake pan lined with 12 cupcake wrappers.
8)  Bake for 20 min.  

These muffins are great for breakfast or as an evening treat!  All the fiber and good fat in these muffins will keep your blood sugar stable and provide sustained energy.  Hope you get a chance to enjoy the incredible flavors in these nutrient-dense muffins!

Happy Baking!

Rajsree Nambudripad, MD