Ingredients
Paleo Carrot Muffins
- 125 g almonds
- 2 carrots, chopped into chunks - approx 2.5cm
- 4 eggs
- 100 g honey, liquid, or other liquid sweetener
- 60 g coconut oil, liquid preferably
- 60 g Almond milk, or other non-dairy milk
- 10 g vanilla extract
- 20 g apple cider vinegar
- 25 g Coconut Flour
- 100 g tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 tablespoons cinnamon
- 1 tsp ginger, dried spice
- 1/4 tsp Nutmeg
- 50 g sultanas
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 170C and line 12 cup muffin tray with papers.
2. Add almonds to bowl and mill, speed 8/10 seconds. Set aside.
3. Grate carrots, speed 5/4 seconds. Set aside.
4. Add liquid ingredients - eggs, honey, coconut oil, vanilla and ACV to the bowl. Mix speed 5/10 seconds.
5. Add the dry ingredients - almond flour, coconut flour, tapioca, baking soda, salt and spices. Mix again, speed 5/5 seconds.
6. Add carrots and sultanas, mix 4 seconds /
"Counter-clockwise operation" /speed 4.
7. Spoon into prepared tin and bake for 22-25 minutes, or until an inserted skewer comes out clean
Tip
Tapioca and arrowroot flours are basically the same thing, so you can use either. I find the addition of tapioca/arrowroot to paleo muffins creates a lighter, more cakey texture than just almond meal alone.
These would be extra delicious with a cashew cream cheese icing for an authentic carrot cake.
Paleo muffins keep best stored in the fridge.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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