| 12 | 55 | 243 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 25 min | 8 |
| 1 cup | Tigernut flour |
| 1/4 cup | Tapioca starch (also known as tapioca flour) |
| 2 tbsp | Coconut flour |
| 1 cup | Carrots (finely shredded) |
| 2 tbsp | Raisins, seedless (sultana) (any raisins or sub in dried cranberries) |
| 1/2 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 1/4 cup | Maple syrup |
| 1/3 cup | Coconut oil |
| 2 large | Egg (see notes for gelatin egg) |
| 1/2 cup | Water |
| 2 tbsp | Gelatin dry mix, unprepared |
Preheat the oven to 375oF and line a 12-cup muffin tin with 8-9 muffin liners.
Combine the tigernut flour, tapioca starch, coconut flour, shredded carrots, raisins, baking soda, and cinnamon and mix well.
Stir in the maple syrup and melted coconut oil.
Mix in the eggs (or gelatin eggs) and stir well until a dough forms.
Spoon the muffin dough into the muffin tins (you will have about 8-9 muffins).
Bake in the preheated oven for 20-25 minutes or until baked through and the tops are golden brown.
Carefully transfer the muffins to a cooling rack and allow to cool completely before enjoying them. Cooling in the fridge also helps the muffins set further.
| Meat Alternative | 0.1 |
| Vegetables | 0.2 |
