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Carrot Cake Muffins

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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.

  #Recipes   #Healthy Eating   #coconut oil   #dairy-free   #gluten-free   #paleo   #primal   #healthy treats   #grain-free

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