Try these breakfast or snack muffins from our friends at Bonfire Health
DRY INGREDIENTS:
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt
FLAX MIXTURE:
1-½ tablespoon freshly ground flax seeds
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla
WET INGREDIENTS:
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey
- Preheat oven to 190 °C
- Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
- Let mixture sit to get sticky,
- Grate carrot and prepare the remaining ingredients
- Mix all DRY ingredients to a large mixing
- Add the wet ingredients to the flax mixture and stir together
- Add wet and dry ingredients and mix thoroughly
- Pour/spoon batter into muffin pans and bake for 10-12 minutes