Carrot muffins

Carrot Muffins

Ingredients
1 cup almond flour
1 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup argave nectar or honey
1/4 cup walnut oil
3 eggs
2 large carrots grated
1/2 cup dates chopped
1/2 cup walnuts chopped

1) Sift almond flour and coconut flour and add cinnamon, nutmeg, baking powder and salt.
2) In a separate bowl mix eggs, argave nectar and walnut oil.
3) Add carrots, walnuts and dates to wet ingredients.
4) Stir flour mixture in.
5) In mini muffin cases bake for 10 min.

Pink Berry Muffins

I made these muffins using essentially the same recipe I used to the brownies as a bit of an experiment - and they turned out really well!


Ingredients
1/2 cup coconut milk
10 dried dates - chopped into small pieces
1/2 teaspoon baking powder
1 1/4 cups almond flour
2 eggs
Frozen berries - I used a few black currents, red currents, cherries and raspberries
A few drops of pink food colouring (not very paleo but I used the tiniest bit to make them more appealing!)

1) Blend the coconut milk with the dates until the dates are in very small pieces. Add the eggs, flour and baking powder (and food colouring if you want!) until mixed thoroughly.

2) Spoon the mixture into cake moulds and then press a few berries into the top of each one and bake for 10 mins.