These carrot cake muffins are lightly spiced and just sweet enough. They are the perfect travel snack or quick breakfast. They have even cured a carrot cake craving when nothing else could do.
Wet Ingredients
1 green plantain
1/4 c. extra virgin olive oil
1/4 c. water
2 T. maple syrup
2 T. gelatin
Dry Ingredients
1/2 c. coconut flour
1/2 c. tapioca flour
1 tsp. cinnamon
1/4. tsp. ground ginger
1/8 tsp. ground clove
1/2 tsp. sea salt
1/2 tsp. baking soda
1 c. grated carrots (about 2 whole carrots)
1/2 c. raisins
Preheat oven to 350 F. Grease 8 silicon muffin cups with coconut oil and place on a sheet pan.
Peel the plantain by cutting off each end. Then make 4-5 vertical slices down the entire length of the plantain being sure to only pierce the skin. Using your finger, slide it between the plantain and it’s peel. The peel should come off easily in long strips. Cut into coins and add to Vitamix or high powered blender. Add all Wet Ingredients accept gelatin to blender. Start blending on low speed and gradually increase until everything is smooth. Reduce blender speed to low and with the motor running, sprinkle in gelatin.
In a separate mixing bowl, add dry ingredients accept carrots and raisins. Whisk. Pour in the contents of the blender. Stir to combine. Add carrots and raisins, stir until incorporated. The batter will be thick. Scoop batter into muffin cups and press down to smooth out tops.
Bake at 350 F for 35 minutes. Cool slightly and then remove from muffin cups to cool completely. Store in the refrigerator and warm in the toaster oven before eating. These also freeze well.
Real Food, Real Health 