Carrot & Pecan Nut Muffins

Hi there! I’ve been making these muffins forever for my family and for friends, but I finally put the official recipe up on my website today, titled “Carrots & pecan nut muffins.” If like me, you’re after a wholesome baked treat that will satisfy a craving for comfort foods, these totally fit the bill-they’re tender and moist with a distinct nutty undertone from the pecan nuts, and OBVIOUSLY GLUTEN-FREE. The best thing is that I can eat them for brekkie and feel nourished. Anybody else have this sweet anything cravings when a cold snap hits? How do you cope with them? I would love to hear your tips and as always, I would love to have your feedback.

Ingredients

1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/3 cup date syrup
2 flaxseed eggs
1 tsp vanilla essence
2 cups almond flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon of ground cinnamon
½ teaspoon nutmeg
1 cup grated carrots
1 cup toasted pecan nut pieces

Method

1. Preheat oven to 180°
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, carrots and pecan nuts, stirring with a whisk.
3. Place all wet ingredients into another mixing bowl, whisk until smooth.
4. Add the wet and dry ingredients together, stir until well combined.
5. Pour batter into reusable silicone muffin cups. Bake at 180° for 15 minutes.
6. Store in an airtight container for 4-5 days and grab on the run.