Carrot Raisin Muffins

For this recipe, I used the carrot and apple pulp leftover from my juicer.  If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit.  These are dense and moist…and delicious!  These are not gluten-free, but they are wheat-free.

Dry Ingredients:

1/3 C each:  quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger

“Wet” Ingredients:

2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins

Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes.  Makes 1 dozen.

*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking.  Applesauce is used to replace oil in baking.

NOTE:  You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.

  • Instead of spelt flour, use brown rice flour.
  • Instead of ground flax, use garbanzo bean flour (to reduce the fat).
  • Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
  • Instead of 1 small banana, use 2.
  • Decrease the brown sugar to 1/3 C.
  • Omit the apple sauce.
  • Decrease the non-dairy milk to 2 T.
  • Use pineapple juice for the juice (from the can of pineapple.)
  • Decrease the oil to 1 T.