What can I say about these Carrot Ginger Raisin Muffins?
For starters they are addictive. Consider that fair warning. 😉 I will also tell you that they are completely sugar free and sweetened by the goodness of a few mashed dates and ripe a banana. The fact that they contain carrots, means these muffins double as a veggie serving, right? Or am I missing something? 😉
Either way, after all is said and done, these Carrot Ginger Raisin Muffins are delicious. Maybe even the best muffins I’ve ever made. That is saying something because they have neither flour nor sugar. Quite amazing. They had a nice consistency and the little punches of crunch from the walnuts and the sweet bursts from the raisins rounded everything out nicely.
Nothing smells quite like the aroma of fresh cinnamony, gingery muffins baking away in your oven. I think my neighbours might have been a tad jealous. 😉 These muffins are great for a breakfast on the go, quick pre/post workout snack or even pack them off with the kids for school. Peanut-free for the win!
I brought mine in to share at work so I didn’t devour the whole batch. The mister doesn’t like raisins, so having the entire dozen kicking around my kitchen is another recipe. One for disaster! 😉
My boss and co-workers loved them. Naturally. 😉 I think everyone loves a little home baked goodness in their life. Don’t you?
Have a great weekend, everyone!
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- Preheat your oven to 350 and line a 12 cup muffin tin with parchment liners
- Place your dates in a small bowl and add 2 tablespoons of hot water (not boiling) and let sit for 10 minutes. (This was when I shredded my carrots) Mash the dates into a paste with a fork
- Place the mashed dates, along with the banana, eggs and vanilla into a food processor. Blend until smooth
- In a mixing bowl, whisk together the coconut flour with the ginger, cinnamon, salt and baking soda. Add the dry mix to the food processor and blend again until the flour is fully combined
- Take the food processor off the base and remove the centre blade. Stir in the carrots, raisins, coconut oil and optional walnuts
- Scoop evenly into the prepared muffin tin
- Bake for 30-35 minutes until golden
- Let cool for 10 minutes and store covered at room temperature