These are very special muffins. Not only are the very tasty but they are made without using any flower at all.

When you eat them you will not believe that they are flour free and being flour free makes these muffins ideal for diabetics.

Ingredients:
1 Apple, cored, shredded
1 large Carrot, peeled
½ cup Papitta spread
1 cup Hazelnut meal
2 Eggs, whisked
½ cup Coconut Oil, melted
¼ cup Raisins or chopped dates
¼ cup Pecans, roughly chopped
1 tablespoon Cinnamon
1 tablespoon Raw honey or organic non processed agave syrup
¼ teaspoon Baking soda
Pinch of himalayan salt

Method:

  1. Preheat your oven to 350 degrees. Place apple and carrot to your food processor with the shredding attachment. If you don’t have a food processor, use a grater to shred your apple and carrot.
  2. Add your apple and carrot to a bowl along with your papita spread and rinse out your food processor
  3. bowl.
  4. Then add your hazelnut meal, eggs, coconut oil, honey, raisins/dates, pecans, cinnamon, salt, and baking soda. Mix well.
  5. Pour your batter into 12 muffins tins. I lined my muffins tin with silicone muffin liners but paper would do just fine. Place a pecan nut on top of each muffin for decoration if you like.
  6. Bake for 25-30 minutes until cooked through.

Let cool slightly, but eat warm, because they are the best that way.

Enjoy!