Monday, September 30

Blueberry, Carrot, Ginger Almond Muffins

Prep time: 10 min
Cook time: 25-30 min
Serves: 9-12 muffins
Tools: Muffin tray or tins

4 ounces applesauce, unsweetened
2 eggs
1 teaspoon vanilla
½ cup almond pulp or almond meal 
½ cup plus 1 tablespoon coconut flour, divided
½ tablespoons baking powder
¼ tsp nutmeg
½ tsp ground ginger
1 tsp cinnamon
¼ teaspoon kosher salt
1 cups blueberries
½ cup shredded carrots
1 tsp fresh ginger, minced
¼ to ½ a cup of water
2 tbs coconut oil to grease tins

1. Pre-heat oven to 350 degrees. Line a muffin tray with greased muffin tins or paper (I grease the tins with coconut oil). Muffin tins can also simple be placed on a baking sheet depending on the tools you have. 
2. In the bowl, beat the almond milk, apple sauce, eggs and vanilla and until smooth.
3. In a separate bowl, whisk together ½ cup coconut flour, almond pulp (or almond flour), baking powder, ground ginger and salt. In a smaller bowl, toss the blueberries, carrots and fresh minced ginger in the remaining tablespoon of coconut flour.
4. Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the floured blueberries, carrots and ginger.
5. If batter is a little thick, add ¼ to ½ a cup of water. Batter won’t be runny like typical muffin batter, but more thick and fluffy. Add a little water until you get desired consistency.
7. Spoon the batter into the lined muffin tin and bake in a preheated oven at 350 degrees for 25 minutes or until browned on top and cooked through.
8. Enjoy with a little coconut butter!

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