Ingredients
Directions
Preheat the oven to 350 degrees F and prepare a muffin tin with paper liners or use silicone muffin cups.
Make the Flax Egg: In a small bowl combine the flax meal and water until well combined. Set aside.
Add dry ingredients to a large bowl and mix to combine.
Add the flax egg, the remaining wet ingredients, and spices to a medium bowl and whisk until combined.
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fold in the raisins, carrot, and walnuts, if using.
Fill muffin tins ¾ of the way full and top with shredded coconut if using.
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions
Substitute papaya with mashed banana, apple sauce, sweet potato, or mashed pumpkin.
Substitute golden raisins with purple raisins, dried pineapple, dried papaya, or your favorite dried fruit of your choice.
Substitute walnuts with macadamia nuts, hazelnuts, or Brazil nuts.
Nut-Free
Substitute walnuts with sunflower seeds or pumpkin seeds.
Substitute almond flour with more quinoa flour, oat flour, or buckwheat flour.
Whole Food Sweetener
Use date paste in place of coconut sugar.
Storage
Store leftovers in an airtight container in the refrigerator for 5–7 days or freeze for up to three months.
Ingredients
Directions
Preheat the oven to 350 degrees F and prepare a muffin tin with paper liners or use silicone muffin cups.
Make the Flax Egg: In a small bowl combine the flax meal and water until well combined. Set aside.
Add dry ingredients to a large bowl and mix to combine.
Add the flax egg, the remaining wet ingredients, and spices to a medium bowl and whisk until combined.
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fold in the raisins, carrot, and walnuts, if using.
Fill muffin tins ¾ of the way full and top with shredded coconut if using.
Bake for 20 minutes or until golden brown on top.