This recipe features 3 TBSP of raw veggies per muffin, plus extra protein and fiber from nuts, seeds and coconut. Made with our Almond Flour.
- 1 cup Pamela’s Almond Flour (110 gr.)
- ½ cup brown sugar (or white or coconut sugar)
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup currants or raisins (if dry, soak in 2 TBSP hot water, drain)
- 1 cup peeled and shredded carrot and/or yam (large shred)
- ½ cup grated apple, zucchini or crushed and drained pineapple
- ½ cup shredded, unsweetened coconut
- ½ cup walnuts, toasted and chopped (or nut of choice)
- ¼ cup pumpkin seeds, toasted (or seed of choice)
- zest of 1 orange (Optional)
- 2 eggs, large
- ⅓ cup oil
- 2 TBSP liquid: orange juice, water, pineapple juice, milk or milk alternative
Yield:
Pre-heat the oven to 375° with rack in center of oven. Line the pan with cupcake papers and spray well.
In a large bowl whisk together the almond flour, sugar, cinnamon, ginger, baking soda, and salt. Stir in grated fruit and veggies, coconut, and nuts. Mix well until all is coated.
In a separate bowl mix together eggs, oil, and liquid. Add to the flour mixture and stir until all ingredients are well combined.
In a cupcake pan, scoop mixture into sprayed papers and bake for about 18 to 25 minutes for standard cupcakes or 15 to 20 minutes for mini muffins. They will look a little dry and grainy when done.
Chef's Note: Good the next day, if covered. Warm for about 15 seconds in the microwave.
© Pamela's Products, Inc.