kt. Muffins

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These are really easy and healthy.

  • 1 to 1 1/2 cup of sugar- depending on your taste – (for this recipe I usually use organic raw sugar) – any type will work
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 cup of oil (grape seed oil – my favorite for this recipe-,light olive oil, almond oil, coconut oil ) – you substitute – 1/2 cup of apple sauce & 1/2 cup of oil
  • 1 cup of raw sliced or slivered almonds
  • 1/2 cup of raw coconut flour
  • 1/2 cup of all purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups of carrots, shredded
  • 1/2 cup of milk (any milk – coconut, almond or cow milk) – more or less

optional

  • 4 scoops of protein powder
  • 1/8 cup wheat germ

make sure whatever dry ingredient you add you deduct the measure from one of the flours or add more milk. You can also substitute zucchini for the carrots if you wish.

Mix first four ingredients by hand with a whisk or a stand mixer just till the sugar has diluted and set aside. Place the almonds in a food processor with the 1/2 of flour pulse until it becomes broken down into a sugar grain texture. Place the almonds in a bowl and mix in the coconut flour, baking soda and baking powder. Combine the wet ingredients (the oil, sugar, egg and vanilla) with the dry, add the carrots and mix. Add 1/2 cup of milk a bit at a time, until the mixture has the consistency of apple sauce- not runny. {Use more or less milk as needed, the milk is simply being used to obtain the right consistency}. Pour into a lined muffin pan. Bake 350°f for 20-25 minutes. Mine are usually done at 25 minutes. Do a toothpick test a 20 minutes to determine if you need more time.

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