Up-Cycled GF ♻️ Carrot Raisin Muffins
Servings: 12 cupcakes
Add vanilla cashew frosting to turn these babies into delicious cupcakes!
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Equipment
- dozen cupcake tin 1 dozen
- spatula
- whisk
- large mixing bowl
- medium mixing bowl
- cooking spray olive oil or avocado
Ingredients
STEP 1 INGREDIENTS
- 3 cup carrot pulp
- 1 Cup apple sauce
- 3 whole eggs
- 1/2 Cup coconut sugar
- 1/2 Cup OG raisins
- 1/2 Cup walnuts; raw chopped
- 1/4 Cup grapeseed or avocado oil; unrefined expeller pressed
- 1 tsp pure vanilla pure
STEP 2 INGREDIENTS
- 1 Cup GF all purpose flour
- 1/2 Cup almond flour blanched
- 3/4 Cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp Himalayan sea salt Himalayan
- 1/2 Tbs cinnamon ground
- 1/2 tsp nutmeg ground
CULTURED VANILLA CASHEW CREAM FROSTING
- CULTURED CASHEW FROSTING SEE RECIPE
Instructions
PREHEAT & GREASE
- Preheat oven to 350° and spray grease a dozen muffin tin.
STEP 1 INGREDIENTS
- Add all Step 1 Ingredients to a large mixing bowl and whisk well to incorporate.
STEP 2 INGREDIENTS
- Add the Step 2 Ingredients to a separate mixing bowl and whisk until mixed.
- Pour the Step 2 Ingredients into the large mixing bowl with the Step 1 Ingredients and mix just until incorporated. Don't overmix.
- Scoop the mixture evenly into the greased muffin tin.
- Place in the oven on the middle rack. Bake for 45 minutes. Test them by putting a toothpick in the middle of one of the muffins. If still gooey, bake for another 5-10 minutes.
- Remove the muffin tin from the oven and place on the side for 15 minutes to allow to finish cooking and firming up.
- Using a butter knife, loosen the muffins to remove and place on a wire cooling rack for another few minutes until cool.
- Once completely cooled you may add frosting should you wish. Enjoy!!
