Carrot walnut bran muffins, with no added sugar – yummy enough for a snack, healthy enough for breakfast!
I’ve been having a few chats to the guys at work recently and they’re loving my ‘healthy’ food. Mind you, I get the most rave reviews when I use real sugar, but if I don’t tell them it’s healthy, somehow all the baked goods I bring in end up being eaten in a very short time! When I was talking with one of the guys, I asked him for a favor and said I’d bring in an experimental baked good for him as payment, if it turned out. He’s very much into the low sugar, high protein type food, so I thought I’d try something with my bran muffin recipe, which is sweetened only with dates.
Now this is a recipe that I have always loved, but Grant hasn’t really taken to it. He says the original recipe is kind of bland, with little flavor. When I gave him one of these carrot walnut bran muffins, he went back for more. And more. I think it might be due to the additional spices that I used, and the topping that I used then (make your own with cashews and dates using this recipe).
But it all comes down to the taste. And if Grant loves these carrot walnut bran muffins – it’s got to be good. Try it for yourselves and let me know what you think!
Carrot walnut bran muffins
(Paleo, gluten-free, dairy-free, no added sugar)
Ingredients
- 1/2 cup almond flour
- 1/2 cup ground flaxseed
- 1 tsp baking soda
- 2 tsp all spice
- 6 Medjool dates pitted
- 3 eggs
- 2 tbs olive oil
- 1/4 cup water
- 1/2 cup unsweetened applesauce
- 1/2 cup carrot grated
- 1/4 cup walnuts chopped
Instructions
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Preheat oven to 350F.
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In a large bowl, combine almond flour, ground flax, all spice and baking soda.
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In a food processor, blend dates, eggs, oil and water on high speed until very smooth
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Mix wet ingredients into dry, then stir in applesauce, carrots and walnuts.
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Spoon batter into lined muffin tin.
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Bake for 20-25 minutes.
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Cool and serve.
