These were always my favourite muffins to buy at the store, so I’m thrilled to have found this recipe, and only which I’d found it sooner! Tasty and healthy, and perfect for new moms, babes just starting solids, or toddlers (my toddler has approved them!) with their moist and springy texture.
- 2 eggs, beaten
- 1/2 C canola oil
- 1 tsp vanilla extract
- 1-1/2 C almond flour
- 2-1/2 tsp baking powder
- 1 large or 2 medium carrots, grated
- 2 apples, peeled and grated
- 1/3 C dates, finely chopped
- 1/2 C dried coconut
- 1/2 C pecans or walnuts, ground or finely chop
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
Preheat the oven to 350 and line a muffin tin with paper liners.
Put the eggs, oil, and vanilla into a bowl and mix well. In a separate bowl, sift the flour and baking powder, and then add the carrots, apples, dates, coconut, nuts, and spices. Stir briefly, then make a well in the centre. Add the egg mixture and fold together lightly.
Spoon the mixture into the muffin tray and bake for 25-30 minutes (I find my gas stove takes longer than most recipes recommend, so check your muffins around 15-20 minutes). Bake until golden brown and “springy,” then remove and allow to cool for a few minutes before turning out or eating.