Ingredients:
Topping:
3 tablespoon plus 1 teaspoon unsalted butter, cut into small pieces
½ cup flour of choice
5 teaspoons dry sweetener of choice
½ cup rolled oats
1½ tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1½ tablespoons black sesame seeds
1 teaspoon water
1½ tablespoons honey
Muffin:
2 cup plus 6 tablespoons flour of choice
2 teaspoons baking powder
2 teaspoons ground cinnamon
pinch of sea salt
4 eggs
2/3 cups sunflower oil
1 cup sweetener of choice (dry)
2 teaspoons vanilla
8 ounces carrots, grated
7 ounces pink pearl apples, grated
1 cup pecans, coarsely chopped
2/3 cups golden raisins
2/3 cups unsweetened flaked coconut
Directions:
1. To make the topping, in a bowl, stir together the butter, flour, and sweetener. Rub with your fingertips until the butter is incorporated and you have a crumbly texture. Mix in the oats and seeds and then the water, oil, and honey. Stir everything together, resulting in a wet, sandy texture. Set aside.
2. Preheat the oven to 325 degrees. Line a muffin pan with paper liners.
3. Sift together the flour, baking powder, cinnamon, and salt. In a large mixing bowl, whisk together the eggs, oil, sweetener, vanilla, and grated carrot and apple. Gently fold in the pecans, raisins, and coconut, and then the sifted flout mixture. Do not over mix, and don’t worry if the batter is lumpy and irregular.
4. Spoon into the muffin liners and scatter the topping generously over top. Bake for about 25 minutes, until a skewer inserted comes out clean. Remove the muffins from the pan when they are just warm and allow to cool before serving. The flavor will actually improve in a couple of hours.
Makes 10-12 muffins