Carrot Raisin Muffins

A friend of mine passed a recipe on to me for Paleo muffins that came from a CrossFit website. I’ve just recently been acquainted with the Paleo diet, and while there are a few minor differences to SCD, it is really easy to convert Paleo recipes to SCD legal ones. I omitted a couple of things and added a few others, and came up with a delicious muffin that I could seriously eat all day long! The carrots add a unique sweetness that make them almost taste like a piece of carrot cake (minus the frosting).

Ingredients (Makes 18 muffins)

2 cups + 2 tablespoons blanched almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 tablespoon cinnamon
1 cup dates, pitted
2 tablespoons honey
2 ripe bananas
1/2 cup unsweetened applesauce
3 eggs
1 teaspoon apple cider vinegar
¼ cup virgin coconut oil (melted and cooled to room temperature)
1 ½ cups carrots, shredded
1/2 cup raisins (optional)

Directions

1.  In a bowl, combine the flour, baking soda, and salt
2. In a food processor, puree dates, bananas, applesauce, honey, eggs, vinegar and coconut oil
3. Transfer the wet ingredients to a mixing bowl, and slowly add the dry mixture until combined.
4. Stir in carrots and raisins by hand
5. Sprinkle tops with cinnamon
6. Divide batter into lined or greased muffin tins

Bake at 350° for 20 minutes

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Comments
4 Responses to “Carrot Raisin Muffins”
  1. Anna says:

    I am allergic to eggs but would love to have a cupcake again. Does anyone know of any SCD substitutes for eggs?

    • Danielle says:

      Hi Anna-

      I use so many eggs, I wouldn’t know where to start sorry. Maybe an added oil? I’m sure there are a ton of vegan or dairy free websites out there that have options out there for you. They probably use regular flour, but you can play around with using almond flour.

      On a side note, I have so many friends who have seen homeopathic doctors or allergy specialists and been cleared from their egg allergies. One of which was allergic for 20 years and now eats them every morning!

      Good luck!

    • Danielle says:

      Anna- I just came across some great egg-free baking tips on http://www.pecanbread.com

      “Baked and pureed butternut or acorn squash, mashed ripe bananas, homemade apple or pearsauce can be used to substitute for eggs in a recipe. If the recipe says 2 eggs, substitute 1/2 cup of the mashed or pureed item.

      Another way to replace eggs is to soften a teaspoon of gelatin in 3 tablespoons of boiling water. Stir until the gelatin is completely dissolved. Then, freeze until it has thickened a bit. Beat until frothy. This equals one egg.”

  2. Jan says:

    Anna, I haven’t personally tried this, but here are some measurements for eggs that I’ve read about.
    1 whole egg= 1 1/2 oz. or 3 T.
    1 egg white= 1 oz. or 2T.
    —-and a substitute for a whole egg is 1 egg white + 1 tsp. oil
    Good luck. Please post your results.

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