Anti-Inflammatory Sunshine Muffins
These muffins are full of anti-inflammatory ingredients + all of the warming spices. They're tender and moist, while being grain, dairy, and refined sugar free. They're perfect for a snack, sweet treat or as part of breakfast.
Servings: 12
Ingredients
- 2 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar + 1 extra tablespoon for sprinkling
- 2 tsp baking powder
- 1 1/2 tsp turmeric
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 pinch black pepper
- 2 eggs
- 1/3 cup almond milk or any milk - just make sure its dairy free if that matters to you!
- 2 tbs melted coconut oil
- 1 tsp vanilla extract
- 1 cup finely grated carrot
- 1/2 cup chopped dates or raisins
Instructions
- Preheat oven to 325f or 165c. Line a muffin tin with silicone liners or regular paper liners sprayed with non-stick spray.
- Mix together your flours, sugar, baking powder, salt + spices.
- In another bowl, mix together your eggs, almond milk, coconut oil + vanilla extract. (If you're feeling really lazy, throw them in the same bowl, right on top of the dry ingredients!)
- Add your wet ingredients to your bowl of dry. Mix to combine.
- Stir in your grated carrots + dates/raisins.
- Scoop 2 heaping tablespoons into your prepared muffin tin, filling each cup 3/4 of the way full.
- Sprinkle each muffin top with a healthy pinch of coconut sugar.
- Bake for 25 minutes total, but be sure to rotate your pan halfway through.
- Allow the muffins to cool in the tin for at least 15 minutes before removing them to cool on a rack. (If using silicone liners, also remove the muffins from the liners after their 15 minutes of cooling.)
Notes
You can absolutely sub regular sugar for the coconut sugar if you don't have any on hand, but coconut sugar keeps these muffins lower on the glycemic index.
To make these vegan, you could try subbing a flax egg for the regular egg, but it hasn't been tested. If you do try, let me know how it goes!