Today I bring you a twist on a Spring classic with these carrot flaxseed muffins. They pack a punch of flavor and nutrition! I modified this recipe to make our Easter cake and will be sharing that soon.
Carrots are one of the very few vegetables my two kids will eat, so naturally, I want to add them to my baking! Needless to say, Lucas was not too happy to see grated carrots going into the mix but he did enjoy the final product.
Here are the details you need to make these muffins at home.
INGREDIENTS
1 cup almond flour
1/2 cup ground flaxseed
2 carrots (grated)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup coconut sugar
1/2 cup almond milk
2 eggs
3 tbsp tahini
1 tsp vanilla
Preheat the oven to 425F. Mix wet and dry ingredients separately. Combine together. Add 1/4 cup mix to muffin cups. Bake at 425F for about 5 minutes and reduce the temperature to 350F. Bake for about 25 minutes longer or until a knife comes out clean. Allow to cool on a rack. Store in the fridge in an airtight container for about 5 days. Enjoy!
Here are the nutrition facts for these muffins. They are a good balance of fats, protein, and fiber. I had them for breakfast with my latte and did not feel hungry mid-morning. They are also great after school/work to recharge.
HERE'S WHY YOU SHOULD MAKE THESE MUFFINS
1. They scream of Spring.
2. They are bakery-style, without all the sugar and added calories.
3. They pack a ton of flavor.
4. They are easy to make!
I hope you guys love these muffins as much as I do. I can't wait to hear what you think- let me know in the comments below!
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