Ready in 1 hour

Makes 1 dozen muffins

Ingredients

Dry:

• 1 c almond flour 
• 1 c oat flour 
• 1.5 c whole oats
• 1 tsp each spice: cinnamon, ginger, cardamom
• ½ tsp sea  salt
• 1 tsp baking soda
• ⅓ c crumbled walnuts
• 1.5 c shredded organic carrots 

Wet:

• 3 pastured eggs
• ⅔ c unsweetened  applesauce
• 3 tbs honey/maple syrup
• ⅓  c soft coconut oil, grass fed butter, or combination
• Juice of 1 cara cara orange (about ⅓ cup)
• 1 tsp apple cider vinegar
• Optional- ⅔ c organic blueberries (fresh or frozen)

Preparation

1. Preheat oven to 350 degrees.
2. If grinding flours, in a blender or food processor, grind 1 cup almonds and 1 cup oats into fine flour. Careful to not over-grind as it will get clumpy.
3. Transfer to large bowl and add other dry ingredients including  grated carrots (rinse carrots, grate with cheese grater, measure generously). Stir to combine.
4. Soften coconut oil and/or butter in small pot over medium heat. Measure and transfer to smaller separate bowl.
5. Add other wet ingredients and stir to thoroughly beat eggs.
6. Pour wet into dry and mix. 
7. If using blueberries, mix in softy at the end.
8. Scoop into 12 muffin cups placed in a 9×12 baking pan or lined muffin tin.
9. Bake 38 minutes, poke with toothpick or knife to test for doneness.
10.  Remove from oven and let cool at least 10 minutes. ENJOY!!!

Tips

Add a tablespoon of orange zest for even more flavor and the detoxifying nutrient LIMONENE, prolific in the orange peel.

Use pre-packaged almond and oat flours or make your own easily by grinding each, separately in a blender or food processor, into a fine flour. 

Fat is needed to absorb the carotenoids from all that carrot. Don’t skimp on the fat!

Use pasture-raised eggs and grass fed butter. The healthier the animal, the healthier (and tastier) their products!