Ingredients
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried fruit peel
1 cup port (or orange juice)
1/2 cup brown sugar
1 egg
1 cup natural applesauce (unsweetened)
2 teaspoons vanilla
-1 cup almond flour (or any nut flour - soy flour or oat flour are also good substitutions)
-3/4 cup all-purpose flour
-1 1/2 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1 cup grated carrots (about 3 average sized carrots)
-1/4 cup grated coconut (use natural unsweetened coconut - not the flaked stuff)
Preparation
Preheat oven to 375 F.
Sift all the dry ingredients into a large bowl.
In a large bowl, using an electric mixer, blend sugar and egg together until well blended, about 3 minutes.
Add half of the dry ingredients. Mix until well blended. Add the applesauce and vanilla. Mix until blended. Add the rest of the dry ingredients. Mix until well blended.
Using a rubber spatula, fold in carrots, dry fruit and coconut until thoroughly combined.
Spray muffin pan with non-stick spray or use paper muffin cups. Fill muffin pan about 2/3 fill with batter and bake for 20 minutes or until toothpick inserted comes out clean.
I use mini muffins tins to help control the size of the muffin and a great way to use portion control for us adults to control our caloric intake. These are not the HUGE muffins you get in deli’s and bakeries.
