Carrot Cake Seed & Nut Muffins

April 3rd, 2014 by Erin Gennow
Carrot Cake Seed and Nut Muffins

Carrot Cake Seed and Nut Muffins

Carrot Cake Seed & Nut Muffins (& Bread)

This is a twist on the base recipe – Seeded Nut Bread.  Adding warm cooking spices like cinnamon and ginger, shredded carrots and sweet raisins turns it into a delicious Carrot Cake Seed & Nut Muffin.  Like the base recipe, I call it a seeded nut bread or muffin, since there is no wheat grain – just seeds and nuts.

Prep Time: 15 minutes + 2 hours

Cook Time: 45-50 minutes for muffins; 70 minutes for bread

Makes: 12 muffins or 1 loaf or 2 mini loaves

Ingredients

3 tablespoons psyllium seed husk powder

1 ½ cups water

1 cup almond meal (I use the leftover almond meat from making almond milk), or finely ground rolled oats

2 tablespoons poppy seeds

¼ cup sesame seeds

½ cup hemp seeds

½ cup pumpkin seeds

½ cup walnuts

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

1 teaspoon fine sea salt

½ cup raisins

¾ cup shredded carrots

1 teaspoon vanilla extract

2 tablespoons maple syrup, or honey

3 tablespoons coconut oil, melted

Equipment

Measuring cups and spoons

Small bowl

Bowl

Spoon

12 count muffin tin or loaf pan (mine is 8 ½” x 4 ½”)

Process

Mix the 3 tablespoons psyllium seed husk powder and 1 ½ cups of water and set aside for 5 minutes to thicken.

Melt 3 tablespoons of coconut oil.

While the psyllium seed powder is thickening, mix the dry ingredients in a large bowl, including the shredded carrots and raisins.

Seeds Nuts and Raisins

Seeds Nuts and Raisins

Shredded Carrots

Shredded Carrots

 

Add in the 3 tablespoons melted coconut oil, 2 tablespoons maple syrup (or honey), 1 teaspoon vanilla extract, and the psyllium seed husk powder/water mixture.

Fold and stir everything to combine.

Let the mixture sit for at least 2 hours to gel and thicken.

Carrot Cake Seed and Nut Batter

Carrot Cake Seed and Nut Batter

Preheat the oven to 350°Fahrenheit.

Spoon into greased muffin tins or bread loaf pans.

Filled Muffin Tins

Filled Muffin Tins

If using a muffin tin, bake for 45-50 minutes.

If using a bread loaf pan, bake for 60 minutes.

This also works great in mini loaf pans.  Mine are 5 ½” x 3”, and I can get 2 mini loaves from 1 recipe.

Store in an airtight container in the refrigerator for up to 5 days.  Reheat in the microwave for 10 seconds.

Or freeze individual slices/muffins.

Baked Carrot Cake Seed and Nut Muffins

Baked Carrot Cake Seed and Nut Muffins

Two years ago on The Daily Morsel

Three years ago on The Daily Morsel

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