Monday, February 16, 2015

Grain-Free Carrot Cake Mug Muffin


This might be one of the tastiest mug muffins I've made to date, and that's saying a lot as I've made quite a few! I think the combination of almond and coconut flours really gives a nice texture that isn't too try and very cake-like.

If you can't do nuts, I would experiment with using ground flax instead (and obviously skip the pecan pieces).

I did serve this one to my son with a little homemade coconut cream "frosting" as shown, but I enjoyed mine naked and found it delicious.

Grain-Free Carrot Cake Mug Muffin

1 1/2 tbs. almond flour
1 1/2 tbs. coconut flour
2 tbs. shredded organic carrot
2 tbs. melted coconut oil or Earth Balance spread
1/2 tbs. raw honey or maple syrup
1 egg
couple of raisins and chopped raw pecans
1/2 tsp. cinnamon

Mix all ingredients in a greased, microwave-safe ramekin, bowl or mug. Heat on high for 1 1/2-2 minutes, or until firm but with a little bounce to it.

1 comment: