Carrot Muffins
Author: The Nourishing Place, Carol Bnnett
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
  • 2½ c. almond flour
  • 3 T. cinnamon, ground
  • 1 t. nutmeg
  • 1 t. cardamom
  • 2 t. cloves
  • 1 t. sea salt
  • 2 c. carrots, grated
  • ¾ c. applesauce
  • 1 c. coconut, shredded
  • ½ c. raisins
  • 3 eggs, large
  • ¼ c, honey
  • ½ c. coconut or avocado oil
  • 2 t. vanilla extract
  1. Preheat oven to 350 degrees F and grease muffin tins or use silicone muffin tin.
  2. Combine flour, spices, baking powder and salt in large mixing bowl. Then add carrot, apple, coconut, and raisins, stir well.
  3. Add eggs, honey, oil and vanilla to dry mixture. This batter will be thick, and it is best to let it sit for 20-30 minutes.
  4. Spoon batter into muffin tins and make for approximately 40-50 minutes. Insert a toothpick, and when comes out clean, the muffins are done.
  5. Cool muffins before eating and drizzle with honey.
Recipe by The Nourishing Place at