Dear Leah Renee,
I like to buy large bags of carrots but usually end up throwing a couple away at the end of their lifespan…any ideas what to do with the extra? Thanks. ~Tamara, IL
The question of what to do with leftover carrots comes up a lot! I too seem to have an abundance of them! This recipe will help you (tastily!) use some up. I know you’ve already made these carrot crackers I posted a while back, and this soothing carrot ginger miso soup, it’s time for something new. If carrot cake had a healthier sibling, it would be this savory carrot muffin. If you don’t have a big sweet tooth and want something that’s going to be a good breakfast muffin or mid-afternoon snack, you’ve found your match.
Ingredients (organic when possible):
- 1 cup coconut flour
- 1 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup ground flaxseeds
- 1/4 cup raw honey or pure maple syrup
- 2 tsp pure vanilla extract
- 4 eggs
- 1 tsp cinnamon
- 2 tsp baking powder
- 6 TB coconut or grapeseed oil
- 1/2 cup almond milk
What to do:
Preheat oven to 350F. Mix all the ingredients together well in a large bowl. When all the ingredients are nicely mixed together, pour or place ingredients in to a greased muffin tin. I used a mini-muffin tin so I got double the amount (well, not really, but it felt that way!). Bake for 20 minutes. Let it cool, just a little bit, before enjoying!
Yours will be larger if you use a regular muffin tin! They will raise more too–I accidentally left out the baking powder!!! I never said I was perfect 😉
How do you use up your leftover carrots?! What’s your favorite carrot recipe?
