Carrot Muffins
This is a hearty, very moist muffin that you can enjoy for breakfast or a snack. It is loaded with fiber from the almond flour and coconut. The muffins are best eaten warm with a little bit of honey drizzled over the top.
Carrot Muffins
Prep time
Cook time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
Author: The Nourishing Place, Carol Bnnett
Recipe type: Breakfasts, Beverages/Smoothies
Serves: 12 (12 muffins)
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F and grease muffin tins or use silicone muffin tin.
- Combine flour, spices, baking powder and salt in large mixing bowl. Then add carrot, apple, coconut, and raisins, stir well.
- 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.
- Spoon batter into muffin tins and make for approximately 40-50 minutes. Insert a toothpick, and when comes out clean, the muffins are done.
- Cool muffins before eating and drizzle with honey.
