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Makes
6 beautifully rounded muffins
Author Notes
Sometimes I just want to make 6 muffins. No leftovers, every crumb gone by midmorning. Otherwise I find myself eating them all day long, which is what you might do anyway with these super healthy, incredibly moist and yummy carrot cake-like muffins. In fact, the reason there're only 5 in the picture is because I couldn't wait and ate one!
They're made with a little coconut oil, agave syrup and spelt flour (use regular flour if you don't happen to be on the spelt kick at the moment). I don't stress about the exact amount of grated carrot or apple - a little more or less and they still turn out fine. I've also added a half a grated zucchini if I'm low on carrots.
These also taste great when made with vegetable oil, but the coconut oil adds a nice taste if you happen to have it around. To melt the coconut oil: scoop a few spoonfuls into a glass or metal cup and pop it into the oven while it's preheating. Measure out the 1/4 cup that you need once it's melted and pour the leftover back into your solid coconut oil container.
Delicious! —sarah patton
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Ingredients
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1 cup
spelt flour
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1/2 teaspoon
baking soda
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1 teaspoon
cinnamon
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1/2 teaspoon
salt
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1
small apple, grated
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2-3
grated carrots
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1/4 cup
raisins
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1/4 cup
chopped pecans
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1/4
cup grated coconut (unsweetened or sweetened if that's all you have)
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2
eggs, room temperature
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1/4 cup
agave syrup (up to a 1/3 cup for sweeter muffins)
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1/4 cup
melted coconut oil (heck if you don't have it on hand then use vegetable oil!)
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1/2 teaspoon
vanilla extract
Directions
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Put a rack in the middle of the oven and preheat oven to 350 F. Generously grease muffin tin.
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Whisk together flour, baking soda, cinnamon and salt into large bowl. Stir in grated carrots, apple, raisins, coconut and pecans.
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Whisk together eggs, agave syrup, melted coconut oil and vanilla in another bowl. The reason that you don't want the eggs to ice-cold is because you don't want your coconut oil to harden up again. Add liquid ingredients to the flour mixture and stir until just combined.
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Bake for 25 minutes or until top of muffin springs back to the touch. Let sit for a minute then remove and eat!
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