It’s probably pretty obvious by now that I love my raw treats. However, in all honesty, they have to be a once in a while thing, mostly down to the fact that I am highly sensitive to sugar of any kind (hello acne and anxiety) even dates and maple syrup. But also because I always end up eating the whole tray of raw brownies in one sitting, or scoffing raw cheesecake mix straight from the food processor.
Therefore, I’m always thinking up new ideas for low sugar, high fat treats to sufficiently fill me up, as well as satisfy that need for a mid-afternoon snack. These carrot cake muffins are very similar to my low sugar blueberry muffins, but with added spice and even more good for you ingredients including walnuts and carrots. Both promote healthy skin, making these muffins the ultimate glow getter snack.
Ingredients: makes 8
1.5 cups of almonds
2 ripe bananas
3 tbsp coconut oil, gently melted on a low heat
¼ cup of raisins
¼ cup of chopped walnuts
1 tsp of cinnamon
1 Preheat the oven to 180. Start by blitzing the almonds in a food processor until completely ground.
2 Mash the bananas in a bowl with a folk and add the melted coconut oil. Mix together before adding in the ground almonds and further mixing until all is combined.
3 Spoon into muffin liners and bake for 25 minutes, until slightly brown on top.