Carrot Cake Muffins
Servings: 12 muffins
Calories: 210kcal
Ingredients
- 1½ cups (180 g) sprouted sorghum flour (or regular sorghum flour)
- ½ cup (64 g) tapioca flour
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- 1 teaspoon (2.6 g) ground cinnamon
- 1 teaspoon (1 g) ground ginger
- 2 teaspoons (4 g) finely grated orange zest
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ½ cup (80 g) pitted Medjool dates (about 6-8 dates)
- 1 cup (240 mL) hot water
- 2 tablespoons (15 g) ground flaxseeds
- 1 tablespoon (15 g) whole psyllium husks
- ½ cup (120 mL) melted coconut oil or other oil of choice
- ½ cup (120 mL) unsweetened applesauce
- ½ cup (95 g) coconut sugar
- 1½ cups (75 g) grated carrots
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, orange zest, and salt.
- Place the dates in a bowl and cover with the hot water. Let rest for about 15 minutes. Add the dates and water to a blender with the flaxseeds, whole psyllium husks, coconut oil, applesauce, and coconut sugar. Blend until very smooth. Pour into the dry ingredients and stir to combine. Stir in the grated carrots.
- Divide the batter evenly among the lined muffin cups, smoothing tops. Bake for 25-30 minutes until golden brown. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Cool completely before serving. Store in an airtight container in the refrigerator.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 173mg | Potassium: 162mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2687IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg