These have long been a favorite of mine. Initially adapted from a recipe I found here, I have loved made these time and time again. They were a fave while burning calories breastfeeding (err...exclusively pumping), and now, I am introducing them to our newly one year old too.
The first time they were offered, she ate two (normal-sized)! So I think it is safe to say these will be a hit in our home for breakfast, snack time, and on the go.
Healthy Carrot Muffins
Gluten-free, dairy-free, peanut-free, refined-sugar free
Yield: 15-18 muffins or 30-36 mini muffins
1 1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 eggs, whisked well
2 very-ripe bananas, mashed well
1/2 cup almond butter
1/3 cup honey
1 tsp pure vanilla
1 cup grated carrots
1/2 cup raisins
1. Preheat oven to 350 degrees. Line muffin tin with paper or silicone muffin liners, or brush muffin tin with melted coconut oil. Set aside.
2. In a large mixing bowl, add all dry ingredients. Mix well.
3. In another large bowl, add all wet ingredients. Mix until well combined and semi-smooth.
4. Add wet ingredients to dry. Stir until combined, then fold in carrots and raisins.
5. Use 1/4 cup scoop to add muffin batter to prepared muffin tins. Fill about two-thirds full.
6. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
7. Allow to cool on a cooling rack, then enjoy!
Notes on Ingredients:
For infants under one, use agave or real maple syrup.
For carrots, grate in a food processor (if available). If not, buy whole, large carrots. Wash well then grate on a cheese grater (no need to peel). Or, you may buy pre-grated (matchstick) carrots and fold in per the recipe.
How to Bath-Cook this Recipe:
1. Prepare as instructed above, multiplying each ingredient by the intended number of batches (i.e. 1/2 cup almond butter per batch; for 2 batches, use 1 cup almond butter).
2. After fully cooked, cool completely on cooling rack. Transfer to freezer (on cooling rack or sheet pan) to flash freeze (for ~30 minutes).
3. Remove from freezer and transfer to freezer-safe container. Store extra batch(es) in the freezer until ready to eat. Then, thaw and serve.
Products I Used (affiliate links):
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