CARROT CAKE MUFFINS (grain-free)

Carrot Cake Muffins topped with an almond cinnamon crumble (finely chopped almonds, cinnamon, nutmeg, and coconut sugar).

I’m a sucker for all things carrot cake, and these nutritious-and-delicious muffins hit the spot every time.  Plus they’re grain, gluten, & refined sugar-free and paleo-friendly, too!

Ingredients for 12 muffins:

• 1 1/2 cups almond flour

• 2 Tbsp coconut flour

• 1 tsp baking soda

• 1 1/2 tsp cinnamon

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/8 tsp salt

• 3 pasture-raised eggs

• 1/3 cup avocado oil (or coconut oil, melted and cooled)

• 1/4 cup unsweetened applesauce

• 1/4 cup pure maple syrup

• 1 tsp pure vanilla extract 

• 1 tsp apple cider vinegar

• 1 cup grated carrot

• 1/2 cup chopped pecans or walnuts

• 1/4 cup unsweetened shredded coconut

Directions:

1. Preheat oven to 350ºF and grease or line a standard muffin tin with silicone liners.

2. Mix together almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a separate bowl, whisk together 3 eggs, oil, applesauce, maple syrup, vanilla, and apple cider vinegar.

4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in carrot, nuts, and coconut.

5. Scoop batter into prepared muffin tin and bake for 17 to 20 min, or until toothpick inserted in the middle comes out clean.

Carrot Cake Muffins can be stored in an airtight container at room temperature for 2 to 3 days, in the fridge for a week, or frozen for up to 2 months.