Raisin Walnut Carrot Cake Muffins

These muffins left me absolutely speechless. They are super sweet although they’re void of much sugar. They’re extremely fluffy and almost melt in your mouth as you eat them. And the raisins and walnuts add great texture elements. I love, love LOVE these little muffins. And so did Jim and EVERYONE at work. I so enjoy hearing people tell me how much they like the treats I bring into the office and these guys got rave reviews. Friday got alot sweeter with these awesome carrot cake muffins.

2 cups organic flour of your choice

2 cups finely shredded carrots

1 cup coconut milk

1 ripe banana, mashed

1/2 cup organic olive oil

1/2 cup organic raisins

1/2 cup raw organic walnuts

1/4 cup raw honey

1/4 cup maple syrup

1/4 cup raw organic sugar

1 tbsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

  • Preheat oven to 350 degrees
  • Whisk together flour, sugar, cinnamon, baking soda, baking powder and sea salt
  • Mix together coconut milk, banana, honey, oil and maple syrup until well blended
  • Fold dry mix into wet mix and stir until combined
  • Add in carrots, raisins and walnuts
  • Pour into greased muffins tins and bake at 350 degrees for 20-23 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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