Paleo Carrot Cake Muffins
Paleo Carrot Cake Muffins are a scrumptious and healthy twist on traditional muffins, combining the natural sweetness of grated carrots with warm spices like cinnamon. These gluten-free delights are perfect for breakfast or as a guilt-free snack, offering a moist texture and delightful flavor that will brighten your day. Easy to make and customizable, these muffins can be enjoyed fresh from the oven or stored for later indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Paleo
Ingredients
Scale
- 1 ½ cups almond flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- â…“ cup melted coconut oil
- â…“ cup maple syrup
- 1 cup grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly with coconut oil.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
- In another bowl, mix the eggs, melted coconut oil, and maple syrup until combined. Stir in the grated carrots.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Scoop the batter into muffin cups, filling them about three-quarters full. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://carmenrecipes.com/paleo-carrot-cake-muffins/