Paleo Carrot Cake Muffins
Moist and flavorful paleo-friendly carrot cake muffins made with almond and coconut flour, naturally sweetened with maple syrup.
Ingredients
- 2 cups blanched almond flour
- 0.25 cup coconut flour
- 1.5 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 3 large eggs at room temperature
- 0.5 cup pure maple syrup
- 0.25 cup coconut oil melted (or avocado oil)
- 1 teaspoon vanilla extract
- 1.5 cups finely grated carrots (about 2-3 medium carrots)
- 0.5 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt until smooth.
- In a medium bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Do not overmix.
- Gently fold in the grated carrots and optional nuts.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely grated carrots for best texture. Ensure eggs are at room temperature for even mixing. Serve plain or with paleo-friendly frosting or a drizzle of coconut butter.
