This recipe wasn’t in any cookbook. Mom copied this one off the old sheet of paper that was passed down to her years ago. Obviously I doctored it up a bit to make it gluten free. It has brought smiles to the faces of the Mayfield household for years. I turned the muffins into mini-loaves a few years back and gave them out as Christmas presents to friends and neighbors. The batter for this will be very thick. You may have to use a spoon or spatula to get it all in the muffin pan.
Delicious!
2½ cups (375 g) almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
2 cups (100 g) carrots, grated
1 large apple, peeled, cored and grated
1 cup (75g) shredded coconut
1 cup (150 g) raisins
3 large eggs
2 tablespoons honey (optional)
½ cup (125 mL) coconut or avocado oil
1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C) and grease a standard-sized muffin pan (12 cups).
- Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
- In separate bowl, whisk eggs, honey, oil and vanilla extract together.
- Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
- Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes.
- When a toothpick inserted in the top of a muffin comes out clean, they are done.
- Cool muffins in pan for 8–10 minutes and then remove to a rack to finish cooling.
Variations—Add in a teaspoon of orange zest for some extra zing. You can also replace raisins with a cup of chopped dates. This batter can also be used to make a morning glory loaf. This will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45–60 minutes.
Tips & Tricks—The smaller you can grate the carrot/apple the better. These muffins tend to end up a bit moister if you allow the batter to sit for 30–60 minutes before spooning into the muffin pan.
