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Home / Recipes / Paleo Carrot Cake Muffins

Paleo Carrot Cake Muffins

Ingredients

2 cups almond flour (not meal)
1 tsp cinnamon
1/2 teaspoon each: salt, baking soda, nutmeg
3 eggs (room temp)
1/4 cup coconut oil, melted and cooled
1-2 T local honey or maple syrup
1 cup finely shredded carrots
½ cup chopped walnuts or pecans
¼ cup coconut butter
Optional: 2 T raisins

Cooking Instructions

Preheat oven to 350°F
Line a cupcake tin with paper liners
Whisk in a large bowl: flour, baking soda, salt and spices
In a smaller bowl mix eggs, oil and honey; add to dry ingredients and mix well
Mix in shredded carrots and nuts/raisins (if using)-batter should be thick and sticky (not pourable)
Scoop batter ~halfway full into paper liners
Bake for 22-24 minutes or until knife comes out clean
Melt coconut butter until liquid (add a little coconut oil if you need to thin out to make it drizzle-able
Drizzle small spoonfuls over top of each muffin; let set and serve
Store in the fridge for a few days or freeze!

Recipe adapted from https://www.glutenfreepalate.com

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