Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)

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Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)

Recipe ~ Chelsey Mark Huttinga

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

Ingredients:
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)
1tsp sea salt
2 or 3 good splashes vanilla
1cup homemade coconut flour (1/2 cup commercial)
Good pinch aluminum free baking soda
1 cup shredded carrots or zucchini (or a combination of the two)
1/2 cup raisins (or cranberries)
2 Tbls pumpkin pie spice (or 1Tbls cinnamon, 1/2 Tbls cloves, and 1/2 Tbls allspice)
1/2 cup chopped nuts (optional)

Method:
1. Mix all ingredients together.
2. Bake in lined muffin pan at 350° until done (when you can smell them and they are firm to the touch but not hard).

I (Cindy) can testify to these begin so easy to make and so delicious!

One thought on “Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)

  1. This recipe looks fantastic and is on my list to try. Thanks for giving the alternative to pumpkin spice as it’s not always easy to get where I live.

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