Carrot Muffins

Ingredients:

2/3 cup olive oil.

3 eggs

1 1/2 cup almond flour/ chickpea flour or whatever flour you like!

(I used almond flour as my base flour)

1/2 cup chickpea flour or oat bran flour- or whatever flour you like! 

( I often use chickpea here but I also messed around and used 1/2 cup Mikuna- original protein powder instead of chickpea and liked it too) Mikuna Protein Powder

1/2 tsp baking soda

1 tsp allspice.

1 tsp nutmeg or cardamom

1/2 tsp sea salt

2 tsp vanilla

3 1/2 cups grated carrots, drain juice.

1 cup chopped nuts of choice. I used Pecan. 

Reheat oven to 350 degrees. 

Grease and flour muffin tins, or use cupcake paper: roughly chop nuts, grate carrots. I used recyclable cupcake paper. 

How I do it: Beat eggs well and add in vanilla and oil, and then beat in carrots and nuts. Sift flour, spices, and baking soda into the wet mixture. Put mixture into muffin tins and cook for 30-35 min or till toothpick comes out clean. Cool and enjoy. I eat mine warm with some cashew cream. 

Longevity plan option. You can use 1-2 tbsp of maple sugar. The sugar will equal 9-18 grams. Split between 12 cupcakes that would be 1.5 sugar per cupcake. The goal is to stay under 5 grams of sugar. NOW, sugar is hard to control. I only suggest this option for those who are healthy and on their longevity plan and have a healthy relationship to sugar. I don’t use this option. I like this muffin crunchy and with nut butter on top. This muffin fits into a fat snack. If wondering.

Instead of maple sugar maybe some blueberries would be nice. Think low sugar high fiber.