Banana Carrot Raisin MuffinsFeb 26, 2015
Packed with flavorful and wholesome ingredients, these banana carrot raisin muffins make a good snack or breakfast, as they are literally a balanced meal. They are wonderful topped with a spread of homemade almond butter. Loads of nutritious goodness!
2 1/2 cups spelt flour
2 1/2 cups finely chopped/grated carrot
3/4 cup walnuts or pecans roughly chopped
3/4 old fashion oats (or quinoa flakes)
3/4 cup raisins
1 1/2 tsp baking soda
1/2 tsp unrefined sea salt
1 ½ tsp cinnamon powder
1 ½ tsp nutmeg
3 large ripe bananas mashed into a paste
1/2 cup virgin coconut oil (or extra virgin olive oil)
1 1/4 cup natural almond or coconut milk
2 free-range organic eggs (or 2 tablespoons ground flax or chia + 4 tablespoons water)
1/4 cup maple syrup or honey (optional for baby/toddlers)
1 1/2 teaspoon apple cider vinegar (optional)
Mix all the dry ingredients in a large bowl. In a separate medium bowl combine all the wet ingredients and mix well. Add the wet ingredients to the dry ingredients and mix until combined. If it looks too dry add a little more banana paste or coconut oil. Don’t be tempted to make it too “runny”. Scoop the batter into the greased muffin tray. Bake at 350F for 15-20 minutes.
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