Carrot Orange Muffins {PALEO}

A week!  It’s been a week since my last post!  I can hardly believe it.  Well…  I can believe it.  Last week was an incredibly long week.  Long like loooooooooooong.  There’s no need to go into details, instead, suffice it to say, I’m back.  Life feels a little more under control and my food can move off the back burner.  Hardy har…

So on to it then: Carrot Orange Muffins {PALEO}.  These bad boys have a secret, one that requires you to plan ahead a little bit; only 30 minutes or so.  Do you want to know what the secret is?  I know you do.  So, what you do is marinade the raisins in orange juice.  Sounds simple because it is simple, but the result is plump, flavorful raisins that make people who don’t usually like raisins reconsider their crazy ways.  The recipe comes out moist despite the fact that the batter is on the thick side, the carrots take credit for that, and the raisins.  Oh!  And the only sweetener is bananas, so use super ripe ones.  Without further ado: Carrot Orange Muffins {PALEO}:
Flavorful orange carrot muffins.  Made from paleo ingredients, these guys have a delicious secret!

Carrot Orange Muffins {PALEO}

  • Servings: makes 12 muffins
  • Time: active time: 30 minutes, bake time 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup orange juice
  • 1 cup raisins
  • 2 bananas, really ripe
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon each nutmeg and cloves
  • 1/2 Tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup each almond and coconut flour
  • 1 cup shredded carrots
  • 1 teaspoon orange zest, chopped

Directions:

  1. Preheat your oven to 350 degrees F.  Prepare a muffin pan by either greasing it, using muffin liners or using a silicone muffin pan (then you don’t have to do anything).
  2. Soak your raisins in orange juice for 30 minutes.
  3. Add the bananas, eggs and vanilla to your blender.  Let come up to room temperature, roughly the time it takes the raisins to soak.
  4.  Now, add your melted coconut oil to the mix, it won’t solidify, woo hoo!  (That’s why we brought the bananas, eggs and vanilla up to room temp.)  Blend until well combined.
  5. Add the spices, salt and baking soda to the blender.  Pulse a few times.
  6. Add the coconut and almond flours to the blender, pulse again until all of the ingredients are well mixed.  The mixture will get pretty thick, don’t sweat, it will come out fine.
  7. Dump the shredded carrots and raisin/orange juice mixture into the blender.  Using a spatula, carefully fold the carrots, orange zest and raisins into the batter until combined.
  8. Divide the batter into a greased muffin pan.  You should get twelve good sized muffins.  Bake for 27-30 minutes.
  9. Let cool in the pan for about 5 minutes, eat and enjoy!


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