These paleo carrot cake muffins are all the deliciousness of a carrot cake but in a healthy, muffin form! They're paleo, gluten-free, dairy-free, and refined sugar free. You can enjoy these for breakfast, a snack, or top with some frosting and have one as dessert!
Here are the ingredients you'll need:
- shredded carrots
- maple syrup
- coconut oil
- baking soda
- almond flour
See recipe card for quantities.
Store at room temp. or in the fridge for up to 5 days before moving to freezer.
Paleo Carrot Cake Muffins
These carrot cake muffins are paleo, gluten-free, dairy-free, refined sugar free, and absolutely delicious!
- 1 cup shredded carrots
- ¼ cup maple syrup can sub honey
- ¼ cup coconut oil melted
- 3 eggs
- 1 ½ teaspoon cinnamon
- ¼-1/2 teaspoon nutmeg
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cup almond flour
- pinch of salt
- Preheat oven to 350°F and line a muffin tin with 12 cupcake liners. Mix all ingredients until well combined. Fold in the carrots.
- Scoop into the liners and bake for about 20 min. Let cool before topping with optional frosting or enjoy on their own!
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