Ingredients

The following ingredients have 6 Servings
  • 1 large carrot, peeled
  • 1 tart apple, such as Granny Smith or Pink Lady, cored and halved
  • 3 eggs
  • ⅓ cup (75 mL) orange juice
  • 2½ cups (625 mL) blanched almond flour (see cook's tip)
  • ½ cup (125 mL) packed light brown sugar
  • 2 tsp (10 mL) cinnamon
  • 2 tsp (10 mL) baking powder
  • ½ cup (125 mL) raisins
  • ½ cup (125 mL) chopped walnuts
  • ¼ tsp (1 mL) salt
  • Oil for greasing the wells
  • ¾ cup (175 mL) blanched almond flour
  • ½ cup (125 mL) packed light brown sugar
  • ¼ cup (60 mL) butter, melted

Instruction

  • Preheat the oven to 350°F (180°C). Combine the almond streusel ingredients in a medium bowl and set aside.Coarsely grate the carrot and apple using the Flex Food Processor attachment fitted with the coarse grating blade.Combine the carrot, apple, eggs, and orange juice in a medium bowl. Combine the flour, sugar, cinnamon, baking powder, raisins, walnuts, and salt in a large bowl.Add the carrot mixture to the flour mixture and stir until just moistened.Brush or spray the wells of the Large Muffin Pan with oil. Divide the batter evenly among the wells (about ½ cup/125 mL per well). Sprinkle the streusel mixture evenly into each well.Bake until golden brown, 28–30 minutes. Allow to cool in the pan for 10 minutes before releasing.