Without refined carbs (sugar/sweeteners or white flour which can cause those pesky high and low mood swings and other bodily issues to do with insulin and fat storage etc.) these cupcakes are tasty and satisfying and versatile.
The recipe: today's version (single cupcake photo)
In blender put 1/2 cup oil (I used olive), 2 eggs (from happy chickens), 1/2 cup milk (I used soy) , 1 cup shredded carrots (no carrots! substituted a yam; worked fine), 1 cup raisins and blend until liquefied.
This could be done by hand in a bowl but the sweeteness would be less because you would have whole raisins; you could chop them.
In a bowl put 1 and 1/2 cups of ground almonds, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon. Pour in liquid ingredients from blender and stir until all nicely mixed. Put in paper lined muffin cup pan – twelve large (an ice cream scoop or 1/4 measuring cup works well to fill the paper cups) . Bake 350 degrees for about 30 minutes.
As I said this is a versatile recipe; experiment with more or less 'flour' to get a thicker batter for muffins, thinner for cupcakes; adjust cooking time (check at, say, 25 min for doneness). In the past I have used spelt flour and stewed dates; tossed in a handful of dried cranberries; grated in some lime rind; added a tsp carraway seeds. I am wondering what finely grated coconut would be like as part of the 'flour'.
The important point is that by substituting the ingredients that distress the body with ones that don't, you get something that is good to eat and you feel good eating. The psychology of food is underplayed if not overlooked.
This is an ongoing challenge and adventure. Oatmeal muffins will likely be next. And I am looking for a way to replace the whole wheat and white flour in Irish soda bread while retaining the flavour and texture. No luck so far. Same with chappattis.