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Carrot & Raisin Muffins 

Prep Time: 15 min
Cook Time: 15-20 min
Serving Size: 10-12
  • Gluten Free 
  • Dairy Free 
  • Vegan
Quick and simple! Have your guests whip these up for you whilst they’re visiting. The whole family will love them! We love any baked goods that include a vegetable. These muffins are only sweetened with fruit to provide a nourishing lower sugar alternative. 
INGREDIENTS
METHOD
  • Dry Ingredients:
  • 2 large carrots (grated)
  • 2 tbsp shredded or desiccated coconut
  • 1 cup brown rice flour (or buckwheat flour) 
  • 2 tsp baking powder
  • 1 tsp cinnamon (ground)
  • ½ tsp nutmeg (ground)
  • ½ cup raisins
  • Wet Ingredients:
  • 10 medjool dates (pitted)
  • ¼ cup extra virgin coconut oil
  • 1 tsp vanilla essence
  • ¼ cup unsweetened almond milk (we used bon soy brand)
  • 2 eggs
1. Preheat the oven to 180℃.
2. Soak dates in a small bowl of boiling water for 5 minutes.
3. Combine the dry ingredients in a large mixing bowl and mix well.
4. Drain the water from the dates and place all wet ingredients in a high speed blender or Nutribullet and blend until well combined and smooth.
5. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well combined.
6. In a greased muffin tray add 1 heaped tablespoon of the muffin mix to each muffin dish and bake for 15-20 minutes or until cooked through.

Carrot & Raisin Muffins 

Prep Time: 15 min
Cook Time: 15-20 min
Serving Size: 10-12
  • Gluten Free 
  • Dairy Free
  • Vegan
Quick and simple! Have your guests whip these up for you whilst they’re visiting. The whole family will love them! We love any baked goods that include a vegetable. These muffins are only sweetened with fruit to provide a nourishing lower sugar alternative. 
INGREDIENTS
METHOD
  • Dry Ingredients:
  • 2 large carrots (grated)
  • 2 tbsp shredded or desiccated coconut
  • 1 cup brown rice flour (or buckwheat flour) 
  • 2 tsp baking powder
  • 1 tsp cinnamon (ground)
  • ½ tsp nutmeg (ground)
  • ½ cup raisins
  • Wet Ingredients:
  • 10 medjool dates (pitted)
  • ¼ cup extra virgin coconut oil
  • 1 tsp vanilla essence
  • ¼ cup unsweetened almond milk (we used bon soy brand)
  • 2 eggs
1. Preheat the oven to 180℃.
2. Soak dates in a small bowl of boiling water for 5 minutes.
3. Combine the dry ingredients in a large mixing bowl and mix well.
4. Drain the water from the dates and place all wet ingredients in a high speed blender or Nutribullet and blend until well combined and smooth.
5. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well combined.
6. In a greased muffin tray add 1 heaped tablespoon of the muffin mix to each muffin dish and bake for 15-20 minutes or until cooked through.

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