Carrot cake muffins – gluten, wheat, dairy and refined sugar free

Carrot cake muffins – gluten, wheat, dairy and refined sugar free

I love carrot cake and have been trying to create a paleo (gluten, wheat, dairy and refined sugar free) carrot cake muffin for a while now.  This was my 4th attempt and I can truly say that they finally came out beautiful, moist and delicious.

Carrot cake muffins

August 27, 2018
: 12
: Easy

Deliciously moist paleo carrot muffins - naturally sweetened with apple and honey and gluten, wheat, dairy and refined sugar free.

By:

Ingredients
  • 2½ cup almond flour
  • 4 tbsp coconut flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 4 eggs
  • ⅔ cup melted coconut oil
  • ½ cup honey
  • 2 tsp vanilla extract
  • 2 apples, chopped, cooked and pureed
  • 1 cup finely grated carrot
  • ½ cup chopped nuts
Directions
  • Step 1 Preheat the oven to 180℃ and line a muffin tray with 12 muffin liners.
  • Step 2 Combine the dry ingredients and mix well.
  • Step 3 In a large bowl, combine the eggs, honey, pureed apple and vanilla. Add the cooled coconut oil and mix well.
  • Step 4 Add the dry ingredients to the wet and mix until just combined.
  • Step 5 Fold in the grated carrot and chopped nuts.
  • Step 6 Divide the batter evenly among the 12 liners and bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Step 7 Let the muffins cool for 5 minutes in the tray and then place on a wire rack to cool completely.


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