Carrot Raisin Almond Flour Muffins

About a month ago, I tried out my first bit of almond-flour bakery.  They were a compilation of a few recipes, and they worked out really well – even if they were a little too sweet.  (Cherry Chocolate Muffins – recipe here:  http://lupylulu-cookeryandsuch.blogspot.ca/2014/06/cherry-chocolate-almond-flour-muffins.html). 

Within days, I knew I wanted to try again, but not with dried cherries. And I love the chocolate, but the chore of eating the remaining bag of chocolate chips after preparing the recipe seemed a bit onerous. J  Enter a next-favorite muffin – the Carrot Raisin Muffin.  I wondered if I could make this work, and correct the sweetness of the first recipe. 

Truly, this recipe is very flexible.  I haven’t messed with the baking powder or the cider vinegar – I think they are the “working” ingredients.  But the flour has went up and down depending on how much I’ve had, same with the additions (cherries, chocolate, carrots, raisins, etc.).  If you’re looking for something to experiment with – this is definitely your recipe!

And so – here is the follow up – so far, my favorite.  (That is... probably my favorite until I try pumpkin!)

Carrot Raisin Almond Flour Muffins

Prepare “additions” for recipe.  Boil ½ cup of raisins for 5 minutes.  Remove raisins from pot, and reserve liquid.  In reserved liquid, boil enough carrots to end up with 2/3 – ¾ cups mashed carrots.

In a small bowl mix:

2 cups almond flour
2 tsp cinnamon
½ tsp baking powder

In a large bowl mix:

4 eggs
2-3 tbsp agave syrup
1 tbsp cider vinegar
 
To wet ingredients add:
Almond flour mixture
Prepared carrots and raisins

Mix until combined.

Scoop into 10 lined muffin tins – starting with about ¼ cup at a time.  The more level you are able to fill the muffin cups, the nicer they will look.

Bake at 350ºf for 15 minutes. 

Enjoy!