By Carmen Scott, RHN
I wanted to make a muffin that had no sugar added to satisfy my morning ritual needs and this turned out awesome! Stewed prunes are my sweetener, and work like a charm to replace liquid sweetener in nearly any recipe.
- 1/3 cup coconut oil
- 1/3 cup stewed prunes
- 2 parts egg replacer (I use Ener-G, and find it yields a fluffier muffin than flax or chia eggs)
- ¼ cup unsweetened almond milk (for a nut-free version use soy milk)
- 1 ½ cups whole wheat flour or spelt flour
- ½ cup unsweetened shredded coconut
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tbsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 cups shredded carrots
- ½ cup raisins
- ½ cup walnut pieces
Preheat oven to 350 degrees F and grease six muffin tins, or use paper liners. Put coconut oil, stewed prunes, egg replacer and almond milk in a blender and mix until smooth.
Pour into a large bowl and add flour, baking powder, baking soda, salt, shredded coconut and spices. Add the carrots, raisins and walnuts. Stir with a large wooden spoon until just combined. Avoid over mixing. Bake 23 minutes for regular muffin size, and 30 minutes for large muffins.
Carmen Scott is a registered holistic nutritionist in British Columbia.