Flourless carrot and raisin muffins


I discovered this by looking at a Hemsley and Hemsley banana bread recipe in a hope to use the huge number of very black bananas I’d collected in my fridge. When I came to opening them, they had really gone too far, so I substituted carrot and then added a few extras. They are moist and delicious! 

300g finely grated carrot

Couple of handfuls of raisins

30g coconut oil, melted

2 tbsp honey

2tsp cinnamon powder

1 tsp vanilla bean paste

3 eggs

1/2 tsp bicarb soda

1 orange, squeezed 

220g ground almonds

50g milled flaxseed/linseed

Pinch salt. 

Put all the ingredients into a bowl and mix. 

Put into pastry cases and into preheated oven at 170 C. 20mins

One Comment Add yours

  1. Lyn Crofts says:

    When are we meeting for breakfast next? Would love these with coffee!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s