f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

These muffins are awesome! They are slightly sweet for a nice breakfast treat. Or they can easily be made sweeter by subbing more maple syrup in place of water and adding in more raisins. These muffins have a lovely texture, hold together perfectly, and have a slight chewiness reminiscent of the gluten-ful treats we avoid but would like to enjoy again.

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Yields24 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

Dry Ingredients
 1.30 cups Tigernut flour (160 g)
 6 tablespoons Arrowroot flour(48g)
 1 teaspoon Baking soda(5g)
 2 teaspoons Cinnamon(5g)
 1 tablespoon Gelatin (can eliminate if vegan, but the gelatin helps make for a nicer chewier texture)(12g)
 1 pinch Salt
Wet Ingredients
 ¼ cup Maple Syrup (can substitute honey if not low-fodmap)(79g)
 3 tablespoons Water(44g)
 1 tablespoon Apple Cider Vinegar(14g)
 1 teaspoon Vanilla Extract(4g)
 3 tablespoons Avocado Oil (Olive oil works great here too )(41g)
 1 cup Shredded Carrots (110 g)
 ¼ cup Raisins(36g)
recipe 818

Directions

1

Preheat oven to 350F. Line mini muffin pan with parchment cups or grease tin with oil. (muffins will stick a little if not in liners, but a little giggling around the edges with a fork will release them easily enough).

2

Combine all dry ingredients in a bowl (including gelatin).

3

Stir all wet ingredients into dry ingredients, (add apple cider vinegar last) mix thoroughly.

4

Fold in shredded carrots and raisins

5

Fill muffin tin/liner to the top with batter. The muffins will rise just a little.

6

Bake for 25 minutes for mini-muffins (or 35 minutes for large muffins or loafs) or until a toothpick inserted into center comes out clean.

Note: This recipe's nutrition facts are for the mini-muffins, but you can make regular size muffins too. Just fill 3/4 full and you'll get 8-9 muffins with the caloric content of ~3 mini-muffins.

Nutrition Facts

Serving Size 1

Servings 24


Amount Per Serving
Calories 66
% Daily Value *
Total Fat 3.3g6%
Total Carbohydrate 10g4%
Dietary Fiber 2.6g11%
Sugars 5.1g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category

Ingredients

Dry Ingredients
 1.30 cups Tigernut flour (160 g)
 6 tablespoons Arrowroot flour(48g)
 1 teaspoon Baking soda(5g)
 2 teaspoons Cinnamon(5g)
 1 tablespoon Gelatin (can eliminate if vegan, but the gelatin helps make for a nicer chewier texture)(12g)
 1 pinch Salt
Wet Ingredients
 ¼ cup Maple Syrup (can substitute honey if not low-fodmap)(79g)
 3 tablespoons Water(44g)
 1 tablespoon Apple Cider Vinegar(14g)
 1 teaspoon Vanilla Extract(4g)
 3 tablespoons Avocado Oil (Olive oil works great here too )(41g)
 1 cup Shredded Carrots (110 g)
 ¼ cup Raisins(36g)

Directions

1

Preheat oven to 350F. Line mini muffin pan with parchment cups or grease tin with oil. (muffins will stick a little if not in liners, but a little giggling around the edges with a fork will release them easily enough).

2

Combine all dry ingredients in a bowl (including gelatin).

3

Stir all wet ingredients into dry ingredients, (add apple cider vinegar last) mix thoroughly.

4

Fold in shredded carrots and raisins

5

Fill muffin tin/liner to the top with batter. The muffins will rise just a little.

6

Bake for 25 minutes for mini-muffins (or 35 minutes for large muffins or loafs) or until a toothpick inserted into center comes out clean.

Note: This recipe's nutrition facts are for the mini-muffins, but you can make regular size muffins too. Just fill 3/4 full and you'll get 8-9 muffins with the caloric content of ~3 mini-muffins.

Tigernut Carrot Cake Muffins

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