Walnut Carrot Cake Morning Muffins

This wonderful recipe came from @birdsinparadise blog four days ago. I was so excited about trying this recipe because I had all of the ingredients in my pantry and the muffins in the picture looked so delicious. Because I was using almond flour I knew that they would have a different texture.

I re-steemed the post and I thought that I would be able to add my thoughts to the blog. I am a newbie still learning my way around Steemit.

Here is the recipe from @birdsinparadise.

Walnut Carrot Cake Morning Muffins
I used
Gluten Free Flour (2 ¼ cups)
Coconut Oil (1/4 cup)
Flax Egg (1 1/2) or 2 Fresh Eggs
Ripe Bananas (qty 2)
Maple Syrup or Agave Syrup (3/4 cup)
Unsweetened Applesauce (1/3 cup)
Sea Salt (1/2 tsp)
Baking Soda (1 ½ tsp)
Cinnamon (1 tsp)
Almond Milk (1/2 cup)
Grated Carrots (1 cup packed)
Walnuts (1/4 cup)
Raisins (1/4 cup)

Here are my ingredients:

I used almond flour instead of other gluten free flour, I used my homemade paleo apple butter instead of applesauce. these were the only substitutes I used.

The batter was a little thin too me, I think next time I will add a little coconut flour to absorb some of the liquid.

I baked them for about 40 minutes to make sure that they were done.

The taste of these muffins is incredible. You can taste the banana and nuts, the texture is soft, the raisins add a little more sweetness. My husband loves them, he doesn't want me to change a thing . He even said that I could have added some pineapple to kick it up an notch.

Kudos to @birdsinparadise for this recipe.

@paleotwist