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Modify a muffin recipe!

Modify a muffin recipe!

The Well Kitchen / / 103 0
Home The Well Kitchen Modify a muffin recipe!

Modify, modify, modify! In this case, modify a muffin recipe.  The words of my third-grade teacher still resonate with me, especially in the kitchen. Last week was Passover, and we were not eating any leavened products at home (think: flour, i.e pasta, breads, cereal, etc). This can be difficult, especially for growing children. Therefore, I started modifying recipes to work, including this yummy muffin recipe!


In this case, I started with grain-free muffins from Pamela Salzman’s site, and then adapted based on what ingredients I had on hand as well as what I know works for various household members! Alas, these might have turned out too well, as they were devoured in a day! When I next make them, I will double the batch!

Modified Raisin-Carrot Muffins

2 cups almond flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon; I use Ceylon cinnamon
3 eggs, at room temperature; I love Vital Farms eggs
2 individual applesauce + cinnamon containers (raided the snack cabinet)
2 Tbs honey; I added a bit more to amp up the sweet-factor
¼ cup olive oil (I used this because it was Passover and I couldn’t use canola oil; you could also use butter but I wanted to keep them dairy-free)
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 cup raisins
2 small-medium carrots, peeled and shredded

Preheat the oven to 350 degrees. Line muffin pan with paper liners; this recipe made 16 regular sized muffins; next time I will also try mini-muffins.
In a large bowl, mix together the almond flour, baking soda, salt, and cinnamon. In another bowl, whisk the eggs, applesauce, olive oil, honey, vanilla and vinegar together, making sure that the oil is well incorporated into the other ingredients.
Mix the dry ingredients with the wet ingredients. Add raisins and shredded carrots. Divide the batter among the muffin cups.
Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.
Enjoy! These make for great snacks on the go, as well as part of a meal. The almond flour gives them protein; and the raisins and carrots up the phytonutrient content. All in all, this mom-physician was happy with the results…and the empty basket the next day!

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