This recipe was handed down to my mother shortly after our family moved to Tennessee in the early 1970s. She got it from our neighbor just up the street, Mrs. Marylee Roseberry, who was simply a gift to mankind. She was welcoming and had such a warm disposition. Honestly, I can’t tell you how much it meant to my mother to have Mrs. Marylee up the street. I spent countless hours at her house and she was quite the culinary guru. In fact, as I write this blog, I seem to recall that she self treated her husband’s diabetes with diet for over 25 years. This was back when they called it adult onset diabetes (since it only occurred in adults). Guess we know how that whole story turned out.
I digress. My mother handed this recipe to me shortly after I graduated from college. I still have the one she passed on to me (a copy fo the original recipe that Marylee wrote out for mother all those years ago). Obviously, I have had to make a few very small tweaks for our version to make it a bit more paleo/primal friendly.
Now, these are tasty and delicious. They are also something you shouldn’t be eating every day (think dessert or reward for a hard day’s work). That said, they are a great travel snack and have been just the thing to feed my 16 year old while he is working in the fields for my brother this summer. Bless his heart…I can’t shovel enough food in that boy at the moment. Now he has a travel sized snack that won’t spoil in the heat of the day. Dylan was kind enough to give us a taste testing endorsement on my recent trip to Tennessee.
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.