Pumpkin and Carrot Muffins
Pumpkin, carrots and nuts are a perfect autumn combination. This is a wonderful recipe for those trying to reduce sugar consumption. Carrots and pumpkin puree provide sweetness without the need for high glycemic index sweeteners. As you might already know, eating many high-glycemic-index foods (white potatoes, refined breakfast cereal, white rice or white flour pasta) – which cause powerful spikes in blood sugar – can lead to an increased risk for type 2 diabetes, heart disease, and overweight. There is also preliminary work linking high-glycemic diets to age-related macular degeneration, ovulatory infertility, and colorectal cancer. When cooking or baking always try to make healthier choices - instead of white potatoes chose sweet potatoes, instead of white flour pasta chose brown rice pasta. Your body will thank you.
Pumpkin and Carrot muffins
1.5 cups nut flour (I used grounded hazelnuts)
1/2 cup pumpkin puree
1 cup shredded carrots
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1 or 2 Tbsp. raw honey/ molasses or maple syrup, optional (not to use if on sugar detox)
2 Tbsp. almond butter
1/2 cup of raisins, optional (not to use if on sugar detox)
1. Whisk eggs with honey/molasses/maple syrup, if using. Add pumpkin puree, carrots and nut flour.
2. Add baking soda, baking powder, spices, almond butter and salt.
3. Fill the dough into muffin moulds and bake at 350 F/ 180 C for 20 minutes or until a toothpick comes out clean.