Servings: 10 Muffins Prep Time INGREDIENTS CARROT CAKE ... · 2. In a bowl, sieve together almond...

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CARROT RAISIN ALMOND FLOUR MUFFINS Servings: 10 Muffins Prep Time: 10 Mins Cook Time: 30 - 40 Mins Total Time: 40-50 Mins INGREDIENTS • 1 cup almond flour • 1/4 cups brown rice flour • 1 tsp baking flour aluminum free is a must • 1/2 tsp baking soda • 2 tsp cinnamon • 1 pastured egg have it at room temperature as it’ll allow everything to combine properly • 1/2 cup grated organic Carrot • 1/3 cup maple syrup • 1/3 cup melted grass fed butter coconut oil is also great - I just find the butter keeps the taste neutral • 1/4 tsp vanilla • 1/2 cup organic raisins or currants raisins tend to have an oil coating on them so make sure you get 100% our organic raisins without any preservatives INSTRUCTIONS 1. Place an oven rack in the center of the oven and preheat oven to 350 Fahrenheit 2. In a bowl, sieve together almond flour, baking powder, baking soda and cinnamon 3. In a different bowl, whisk in the egg then mix in the maple syrup, melted butter and vanilla 4. Pour the wet ingredients over the flour mixture and combine until smooth 5. Add the grated carrots and organic raisins 6. Add the batter to each muffin cup - about 3/4 full 7. Bake for 30-40 minutes (all ovens vary) Ottawa Athletic Club Recipe of the Week - April 17 th , 2019 HIGH IN FIBRE AND VITAMINS Since 1976 RECIPES BY source: https://tamersoliman.ca/

Transcript of Servings: 10 Muffins Prep Time INGREDIENTS CARROT CAKE ... · 2. In a bowl, sieve together almond...

Page 1: Servings: 10 Muffins Prep Time INGREDIENTS CARROT CAKE ... · 2. In a bowl, sieve together almond flour, baking powder, baking soda and cinnamon 3. In a different bowl, whisk in the

CARROT RAISIN ALMOND FLOUR MUFFINSServings: 10 Muffins Prep Time: 10 Mins Cook Time: 30 - 40 Mins Total Time: 40-50 Mins

INGREDIENTS• 1 cup almond flour• 1/4 cups brown rice flour• 1 tsp baking flour

aluminum free is a must• 1/2 tsp baking soda• 2 tsp cinnamon• 1 pastured egg

have it at room temperature as it’ll allow everything tocombine properly

• 1/2 cup grated organic Carrot• 1/3 cup maple syrup• 1/3 cup melted grass fed butter

coconut oil is also great - I just find the butter keeps thetaste neutral

• 1/4 tsp vanilla• 1/2 cup organic raisins or currants

raisins tend to have an oil coating on them so make sureyou get 100% our organic raisins without any preservatives

INSTRUCTIONS1. Place an oven rack in the center of the oven and

preheat oven to 350 Fahrenheit2. In a bowl, sieve together almond flour, baking

powder, baking soda and cinnamon3. In a different bowl, whisk in the egg then mix in the

maple syrup, melted butter and vanilla4. Pour the wet ingredients over the flour mixture and

combine until smooth5. Add the grated carrots and organic raisins6. Add the batter to each muffin cup - about 3/4 full7. Bake for 30-40 minutes (all ovens vary)

Ottawa Athletic Club Recipe of the Week - April 17th, 2019

HIGH IN FIBRE AND VITAMINS

Ottawa Athletic Club Recipe of the Week – January 3rd, 2018

{clean eating, low fat, low calorie}

CARROT CAKE BRAN MUFFINS

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3.

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https://amyshealthybaking.com/blog/2015/04/19/carrot-cake-bran-mu�ns/

LIVE THE LIFESTYLE: a healthy, balanced life with purpose and joy.

Since 1976

/OttawaAthleticClub /OttawaAthletic

INGREDIENTS

INSTRUCTIONS1.

YIELDS 23 MUFFINS

Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.

In a medium bowl, stir together the oat bran, yogurt, milk, and vanilla.

Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl. In a third bowl, whisk together the coconut oil or butter and egg. Stir in the honey and molasses. Mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Fold in the shredded carrots.

Divide the batter into the prepared muffin cups. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.

1 ½ cups (180g) oat bran ⅓ cups (80g) plain nonfat Greek yogurt⅓ cups (80mL) nonfat milk1 ½ tsp vanilla extract1 cup (120g) whole wheat flour2 tsp baking powder1 ½ tsp ground cinnamon¼ tsp ground nutmeg¼ tsp salt1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly1 large egg, room temperature¼ cup (60mL) honey¼ cup (60mL) molasses1 ½ c (160g) shredded carrots (about 3 large, peeled first)

Notes: Do not buy pre-shredded carrots. They are not as moist and will result in subpar muffins.

Any milk may be substituted for the nonfat milk. Agave or maple syrup can be substituted for the honey. Do not substitute anything for the molasses; it gives the bran muffins their characteristic flavor.

Try them for Breakfast!

RECIPES BY

source: https://tamersoliman.ca/

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