We’re on vacation now, headed back east for my sister-in-law’s wedding! While I am SO excited to see all the in-laws and celebrate in every way possible, I always get a little sad every time I have to leave this guy…That’s Paco. In a few words he is energetic, happy, yippy, snuggly, grunty, fury, adorable, needy and the best friend we could ever ask for! Luckily for us, we have amazing neighbours who love to look after him (or at least that’s what they tell us!) This time I wanted to make a little treat for them. One of them is gluten intolerant, so I wanted to make some tasty muffins as a little thank you! (we’ll also be bringing them back fresh lobster…yumm!) Click here for the original recipe.Makes 15 muffins
2 1/2 cups of almond meal flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup unsweetened shredded coconut
2 cups grated carrots
1 peeled, cored, and grated apple
1/2 cup Earth Balance butter, melted
2 tablespoons organic honey or maple syrup
1 teaspoon vanilla extract
1/2 cup raisins (or organic chocolate chips)
1/2 ripe banana, cut into small pieces
Preheat your oven to 350F. Combine the almond flour, cinnamon, baking soda, salt, and shredded coconut together in a large bowl. Then, mix in the shredded carrot and apple until combined.
In a separate bowl, whisk together the melted butter, eggs, honey, and vanilla extract.
Using an ice cream scoop or spoon, add the mixture to a lined or greased muffin tin. I had enough for 15 muffins, but you could make 12 large muffins.Bake for 40-45 minutes or until golden and cooked through.
Nutritional Info per muffin:
234 Calories, 16g Carbs, 18g Fat, 5g Protein, 75mg Sodium, 5g Sugar
These also made great snacks for the long plane ride, more on that tomorrow!