Those of you that have tried these begged me for the recipe so here it is for everyone! The inspiration for creating these is my sister who often works long hours, has a long commute several days a week and doesn’t get home until quite late in the evenings. I wanted her to have something satisfying, filling and nutritious that she could easily just hold in her hand to eat on a break as a meal or a “tide me over until I can get home and cook” option. Hence these muffins were born! They’re so delicious I just couldn’t wait to share them with you all.
What makes these muffins work as a meal or a quick snack when you can’t get to a sit down meal, is the combination and kinds of proteins with carbohydrates and fats. My book, “Live Vibrantly! 10 Steps To Maintain Youthfulness, Increase Energy and Restore Your Health” goes into detail explaining why a recipe like this one is not only tasty but supports you to be your most vibrant self.
First off, I grind raw almonds that I have previously soaked in a cultured base of warm water and water kefir, then sprouted and dehydrated, into a flour or meal. This method awakens vital “life” and makes the nutrients available and easy for your body to use. You can read more details about this process and find out how to do it yourself on this blog post. Or you can purchase sprouted almonds and grind your own meal or purchase the meal already sprouted and ground for you. (Note that almost all almonds sold in the United States are pasteurized due to salmonella outbreaks years ago; so read labels carefully) For truly raw organic almonds you can sprout on your own try these.
To keep things really simple and quicker I use a food processor to “grate” the carrots and ginger after I’ve used it to grind the almonds into meal.
Carrot Ginger Chai Muffins
(Note: all ingredients should be organic if possible)
- 2 cups almond flour or meal; preferably from culture soaked, sprouted, dehydrated almonds
- ½ teaspoon sea salt; unrefined
- 1 teaspoon baking soda
- ½ tsp cinnamon
- 1/8 teaspoon cardamom
- ½ tsp powdered ginger
- a dash of crushed cloves
- sprinkling of fresh grated nutmeg
- 1 teaspoon dulse flakes
- ½ cup shredded coconut (unsweetened)
- 3 pastured eggs, room temperature
- ½ cup raw coconut oil, melted
- ½ cup maple syrup OR raw honey
- 1-2 tablespoons grated fresh ginger
- 1 cup grated carrot
Preheat oven to 350°.
In a large bowl, combine almond flour/meal, salt, baking soda, dulse flakes, spices, and coconut.
In a smaller bowl whisk together eggs, oil, and syrup or honey. Add the fresh grated ginger and grated carrot.
Stir wet ingredients into the dry.
Spoon the batter into parchment-lined muffin baking pans. (You can also skip the paper and grease the pans heavily with coconut oil.)
Bake at 350° for about 20-25 minutes for regular sized muffins depending on your oven.
Cool on a cooling rack and serve with large pats of grass-fed butter and a sprout or microgreen medley for a yummy on the go meal. Goes great with fresh, raw, young coconut milk sipped along with it or poured over them in a dish for additional sustaining protein and fat. Satisfying but not heavy.
Enjoy! I would love to hear how yours turn out so please do leave a comment below.
Live Vibrantly!
ps. Curious to know more about how to get the most nutrients from your food and make the best choices? Then I invite you to check out my book: “Live Vibrantly! 10 Steps to Maintain Youthfulness, Increase Energy and Restore Your Health”. Go here for more information and how to get your free bonuses.
