Spring is the season for quick and easy meals with fresh healthy ingredients. This recipe by local cookbook author and foodie Elite Jakob fit the bill perfectly!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Carrot Muffins
Ingredients
- 4 carrots grated
- 1 apple grated
- 1 orange zest and juice
- 1/2 cup coconut sugar or regular sugar
- 1/4 cup gluten-free flour or arrowroot flour
- 1/2 cup pecans (or any nuts) chopped
- 1/2 cup shredded coconut
- 1 cup almond meal
- 5 eggs beaten
- 2 Tablespoons olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- Pinch salt
- 1/2 cup raisins
- Sugar to sprinkle on tops (optional)
Instructions
- Add everything to a bowl and mix until well blended, in just a few strokes.
- Place in parchment cupcake cups in a muffin tin and bake at 350 for 35 minutes and let cool on a cooling rack.
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