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–+ servings

Up-Cycled GF ♻️ Carrot Raisin Muffins

Course: Cakes, Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
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

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!!