These are moist and tasty muffins, high in protein and low in carbohydrates that are easy to make and great for children as well as adults. The flax in these muffins make them rich in soluble fibre and essential fats (omega 3, 6 and 9) as well as providing an excellent source of protein and minerals. The addition of the honey is just enough to give them a sweetness without being too high in sugar. Obviously if you use raw honey it is a bit of a waste as it is no longer raw once cooked! I use ordinary honey for that reason. You can make them without any sweetener if you prefer and just add some chopped dates as well as raisins. Also the almond flour is already fairly sweet. They are a great source of protein and very low in carbs so make a perfect paleo, no grain breakfast, snack or a nutritionally dense and perfect post work-out snack.
- 70g Ground Flaxseed
- 120g Almond Flour
- I tablespoon baking powder
- 2 tablespoons honey (I don’t use raw honey for baking) or brown rice syrup for lower GI
- 2 large eggs
- 100mls oatmilk or rice/soya milk or ordinary milk (I use oatmilk)
- 2 level tablespoons extra virgin coconut butter or extra virgin olive oil (I use coconut butter)
- 125g Carrots coarsely grated
- 125g raisins
- 1 teaspoon vanilla extract (optional)
- Set the oven to 180 degrees
- Set out some fairy cake cases
- Mix the flax, almond flour, baking powder, carrots and raisins in a bowl
- Put the eggs, coconut oil, honey, milk and vanilla (if using), into a processor and blitz. You may need to melt the coconut butter a little before you do this if it’s cold and hard.
- Fold the dry and the wet ingredients together and spoon into the cake cases.
- Bake for about 20 minutes but every oven is different so I highly recommend checking after 15 – it may take up to 25 minutes.
NOTE: Wait until the muffins have cooled (if you have the willpower) otherwise they will be too ‘wet’ in the middle.