Getting a batch of nutritious muffins made and frozen is great meal prep as it can solve breakfasts & snacks for days!
Having healthy snacks on hand prevents relying on fast foods or not eating for long stretches. This double batch of carrot muffins is gluten free, loaded with nuts, seeds & ground flax, shredded carrots and warming spices like cinnamon & ginger.
I often double this recipe and keep muffins frozen for breakfasts & quick snacks.
1-1/2 cups Bob’s gluten-free flour blend
1/2 cup unsweetened shredded coconut
1-1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 ½ tsp ground ginger
½ tsp sea salt
1-1/2 cups grated carrots
⅓ C ground flax
3 TBSP melted coconut oil
1 tsp pure vanilla extract
1/2 cup real maple syrup
1/2 cup chopped walnuts
1/2 cup raisins
½ C pumpkin seeds
Preheat oven to 350F. Grease muffin tins.
In a large bowl, combine flour, shredded coconut, ground flax, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
In a separate bowl combine eggs, melted coconut oil, grated carrots, vanilla and maple syrup.
Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
Fold in walnuts, raisins, and pumpkin seeds.
Pour batter into the muffin tins and bake for about 18 minutes, or until a fork inserted comes out clean.