Carrot Nut Muffins


  • 1 1/2 cup carrots, finely grated
  • 1/4 cup walnuts, chopped
  • 1 cup brown rice flour
  • 1/3 cup ground flax
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/3 cup raisins
  • 2 large eggs
  • 1/2 cup safflower oil
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees F. Place paper liners in 12 muffin cups
  2. Peel and finely grate the carrots. Set aside
  3. In a large bowl whisk together the flour, flax, sugar, baking soda, baking powder, salt, raisins, ground cinnamon and all spice. Stir in the nuts and set aside
  4. In a separate bowl whisk together the eggs, oil and vanilla extract. Add the wet ingredients in with the grated carrot and flour mixture. Using a tablespoon, add 2 tablespoons into each muffin cup
  5. Bake for 25 minutes or until a butter knife comes out clean
  6. Remove from the oven and let cool for 10 minutes before eating
  7. Enjoy!

Yield: 12







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