This is not the first carrot cake themed recipe on my website, and I can guarantee that it won’t be the last, either. There’s something about the Springtime that has me craving carrot cake. Maybe it’s all the images of Easter bunnies munching on carrots?
I’ve been using Organic Gemini Tigernut Flour for several months to bake delicious grain-free cookies and snack cake. When the cravings for a carrot cake muffin hit me strong, I knew that using Tigernut flour was a must! I wanted to make the healthiest recipe possible, too. I opted to substitute unsweetened applesauce for any oil that could be used and added plenty of fruit. The carrots and the dried fruit, along with the applesauce, add so much moisture to the muffins, they’re really dense and almost similar to an English pudding (which I secretly love).
I purposely wrote the recipe to make mini muffins – I like the ratio of crunchy tops to soft middle. But you can bake this recipe in a standard recipe tin, it will yield 9-10 muffins and just needs to be baked longer. I love to snack on these muffins with a side of sour coconut yogurt, there’s something about the sweet and spiciness of the muffins and the punchiness of plain yogurt that I really enjoy.
Give this recipe a try, it may well become your new go-to muffin!
Carrot Cake Tigernut Muffins
Ingredients: (use organic whenever possible)
2 C tigernut flour
2 t cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t sea salt
1 flax egg (1T ground flaxseed + 3T water)
1/3 C unsweetened applesauce
1/3 C maple syrup
1 t vanilla extract
1/2 C dates, coarsely chopped
1/2 C raisins
1 C finely grated carrot
2T sucanat (coarse cane sugar) – optional
Preheat oven to 350 degrees.
In a large mixing bowl, combine tigernut flour, cinnamon, nutmeg, baking soda and sea salt. Set aside.
Make the flax egg, allow to sit for 10 minutes to gel. In a medium bowl, mix together the applesauce, maple syrup, and vanilla extract. Add the flax egg and stir to combine.
Pour wet ingredients into bowl of dry ingredients. Stir to combine into a thick dough. Add chopped dates, raisins and grated carrot. Mix until all ingredients are fully incorporated.
Spoon mixture into a mini-muffin tin. Sprinkle sucanat on top of each muffin, if desired. Bake 25 minutes. Remove from oven and allow to cool 10 minutes before removing to a cooling rack.
Enjoy muffins warm or at room temperature. Refrigerate in a tightly sealed container and reheat to enjoy later.
Recipe yields 20 mini muffins
May substitute another dried fruit for either the dates or raisins – unsweetened dried cranberries and dried apricots would be delicious substitutions.
Store in a sealed container in the refrigerator or freeze for up to 3 weeks.