Other People’s Recipes: Paleo Friendly Ginger Carrot Muffins

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I’ve had a yen for ginger muffins since reading a recipe in the paleo book that my alternative medicine practitioner recommended. That recipe had too many eggs and not enough ‘flour’ to be anything close to a real muffin.

Internet to the rescue. I found two recipes that I thought might make a decent muffin, both based on almond flour. Blending the recipes, I came up with this list of ingredients:

  • 2 cups almond flour
  • 2 TBSP coconut flour
  • ¼ tsp allspice
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tsp baking powder
  • 3 large eggs
  • 2 TBSP melted butter (replacing the coconut oil both recipes called for)
  • 2 TBSP unsulfured molasses
  • 1 tsp vanilla
  • 1 cup grated carrots
  • ¼ cup dried cranberries (replacing the raisins optional in both recipes)

The method is what you’d except. Mix the wet ingredients (starting at eggs) with the dry ingredients. Bake in a 350-degree oven for 20-25 minutes.

I used parchment paper tin liners and, unlike the sticky blueberry muffins, these came clean out of the papers.  They tasted—a lot—like the zucchini muffins I used to buy at Whole Foods. Maybe a tad too sweet. When I make them again, I’ll reduce the maple syrup by half.

As for nutritional–or at least calorie–information, I tried using the calculator at Spark, but it was clunky at best. None of the recipes provided nutritional information. Again, Internet to the rescue. I did find calorie counts for a couple of similar Paleo muffin recipes–225 per muffin.

I froze half the tin for a day when I need a treat.