june was a crazy, crazy month for us! in just the span of four weeks we finished schools, celebrated two important birthdays, made it through alara’s really important final exams, closed out alegra’s pony competition season, celebrated the girls birthdays (again!), celebrated asya’s graduation and went to the boat for a rather hectic vacation!!!
not surprisingly, in the midst of all this excitement i not only forgot to read on two Sundays- but i also completely missed posting one of the best muffin recipes we have made yet!
I am so sorry! not only for the confusion, but also for having kept your from these amazing muffins! they are hands down one of the best things i have had for breakfast in a long time- especially now that the weather here in istanbul is getting really hot, these are a filling but light and easy way to start your day. 🙂
ingredients:
- 1 ½ cups grated fresh carrot
- ⅓ cup seedless raisins
- ⅓ cup chopped walnut bits
- ¼ cup organic almond butter
- ¼ cup maple syrup
- ½ cup almond flour
- 1 ½ cups gluten free oat
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger
- ½ tsp salt
- 1 tbl vanilla extract
- 2 tbl fresh almond milk
- 2 tbl ground flaxseed mixed with 6 tbl water
instructions:
- preheat oven to 180 degrees and grease your muffin tin with coconut oil
- combine flaxseed and water and set aside
- mix together all dry ingredients in a large bowl
- create a well in the middle of dry ingredients and add wet ingredients one at a time
- mix well
- add carrots, raisins and walnuts and stir gently
- bake for 25 minutes or until toothpick inserted in center comes out clean
- serve warm with a cup of coffee for a perfect easy breakfast or snack! 🥕
**recipe adapted from “from my bowl”**
a certain slant of light 