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Carrot Cake Muffins

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Carrot Cake Muffins

These Carrot Cake Muffins are super easy to make and taste so good. If, like us, you do crave the odd cake type indulgence you can enjoy these guilt-free.

Moist, lightly sweetened with palm sugar, these grain-free & gluten-free muffins are the perfect treat.

Ingredients:

  • 1¼ cups almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • 1¼ cups almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • pinch of  salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 eggs
  • ⅓ cup coconut oil, melted
  • 1 tablespoon palm sugar, melted
  • 2 teaspoons vanilla
  • ½ cup grated carrots

Directions:

  • Preheat the oven to 175°C.
  • Either prepare muffin tin by lightly greasing or we used silicon cupcake moulds.
  • In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger & nutmeg then set to one side.
  • In a large bowl, mix together the eggs, melted coconut oil, melted palm sugar & vanilla.
  • Add the dry mix to the large bowl of wet ingredients then gently fold in the grated carrots.
  • Divide the batter evenly among the muffin tins or silicon moulds.
  • Bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the muffins cool for 5 minutes in the muffin tin or silicon moulds and then remove to a wire rack to cool completely.

  #Healthy Living   #Gluten free   #coconut oil   #dairy-free   #gluten-free   #paleo   #primal   #healthy treats   #grain-free

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