My new favorite muffin. Super healthy for you. Incredibly delicious for breakfast, snack or dessert. This version is gluten-free, and made with coconut sugar which has a lower glycemic index, which is good for diabetics and low-carb people. It's also versatile, since you can add other fruits/veggies into the mix to keep things interesting.



1/2 cup currants

1 cup gluten-free flour
1/2 cup coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum (it's pretty expensive, but you only need to use a little bit, and it is pretty much the key ingredient to delicious gluten-free baking. do not get sneaky and try to omit—the texture will be off)
1 tsp cinnamon

1 tsp fresh minced ginger, or 1/2 tsp powdered ginger
1 cup shredded carrots
1/2 cup fresh apple cubes or canned crushed pineapple, drained
1/2 cup unsweetened coconut flakes
1/2 cup walnuts
2 eggs
1/3 cup Olive Mill Toasted Walnut Oil
1 tsp. vanilla
2 TBS. water


-Preheat the oven to 375 degrees.

-Soak the currants by covering them with hot water.

-In a medium sized bowl, mix dry ingredients.

-Put carrots, apples or pineapple, coconut and walnuts in a large bowl.

-Pour dry ingredients into large bowl with fruit and nuts and mix well.

-In medium sized bowl (use the same bowl to save dishes!) whisk together eggs. walnut oil, vanilla and water.

-Blend wet mixture into fruity mixture in large bowl.

-Drain currants, and stir those in last.

-Spoon batter into 12 muffin cups, and bake for 25-27 minutes, until the tops spring back lightly and the muffins are a golden brown.

EAT!  They freeze well, too!