I make these in my Vitamix but you can use a food processor or a good old-fashioned chopping knife and a mixer and it will work just as well. I love these muffins fresh out of the oven but I also freeze them in individual baggies and put one out on the counter to thaw at night so in the morning I have a fresh homemade muffin already for me in a to-go bag. I take one in the car for a quick snack between clients, etc. They’re incredibly moist. So tasty!
These take about 30 minutes total to prepare and bake.
1 2/3 cups flour (organic)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground fresh ginger
1/2 teaspoon almond extract
1 cup raisins (you can do half dried cranberries too)!
3/4 cup chopped carrots
2 large eggs
3/4 cup sugar (raw/organic) – or use organic apple sauce instead
2/3 cup olive oil
350 degree oven
Line muffin tin w paper liners (I love the ones from Whole Foods)
Place flour, baking soda, and spices in a mixing bowl and stir gently. Fold in raisins
Place carrots, apple, and ginger in mixer or VM. Grind to consistency you like, I like my fruit and carrots to be in tiny chunks but you can make them more smooth if you like.
Add eggs, sugar, oil, almond in with the carrots, apple and ginger and mix until well blended.
Pour the wet mixture into the dry and gently fold together all ingredients.
Spoon the mixture into the muffin tin (lined cups).
Bake for 20 min.
Easy as…muffins? :)