Carrot Muffins with Pistachio and Garbanzo Flour

 

I experimented with using pistachio flour from Santa Barbara Pistachio company, who sells at the Santa Monica farmers markets and whole foods. It worked out, these taste great! Especially with our tasty honey from hemet.

carrot muffins

Adapted from Elana’s Pantry, http://www.elanaspantry.com/carrot-cake/

  • 3/4 cup garbanzo flour
  • 3/4 cup pistachio flour
  • 1 teaspoons himalayan salt
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • 2 eggs
  • 1/4 cup honey
  • 1/8 cup coconut oil
  • 1 1/2  cups carrots, grated (I used the whole bunch of baby carrots, didn’t peel them, just washed well)
  • 1/2 cup raisins
  • 1/2 cup walnuts
  1. In a large bowl, combine almond flour, salt, baking soda, and cinnamon
  2. In a separate bowl, mix together eggs, honey and oil
  3. Stir carrots, raisins and walnuts into wet ingredients
  4. Stir wet ingredients into dry
  5. Place batter into muffin pan
  6. Bake at 325° for about 30 minutes (I didn’t check the timing, it might have been about 20-30 minutes, golden on top)
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