Wednesday, May 30, 2012

Carrot or Zucchini and Raisin Muffins (grain and dairy free)

These are a favorite with our family, I make a a huge batch and keep them in the freezer for days when we have to pack a lunch or grab a really fast breakfast.

6 Large organic and pastured eggs
4 Tbls butter or coconut oil
1/2 cup honey (or 1/4c honey plus several drops stevia extract) 
1t sea salt
2 or 3 good splashes vanilla
1c homemade coconut flour (1/2 cup commercial)
Good pinch aluminum free baking soda
1 cup shredded carrots or zucchini (or you could a combination of both if you wanted too)
1/2 cup raisins
2Tbls pumpkin pie spice (or 1Tbls cinnamon, 1/2 Tbls cloves & 1/2 Tbls allspice)
1/2 cup chopped nuts (optional)

Mix all together and bake in lined muffin pan at 350 until done (when you can smell them and are firm to the touch but not hard)

1 comment:

  1. Sound to good to be gluten free, but I will sure try this one.