Carrot Cake Muffins

I love to get creative in the kitchen on weekends! These very simple carrot cake muffins are the result of last Sunday’s baking. You simply must give them a try this weekend. They’re gluten-free, sugar free, dairy free and packed with healthy ingredients – and your whole house will smell heavenly!

 

Carrot Cake Muffins

 

Serves: 10-12

 

Ingredients:

 

Dry:

  • 2 1/2 cups almond meal
  • 1/2 cup desiccated coconut
  • 1 tsp baking soda
  • 2 tsp. cinnamon
  • pinch of himalayan salt
  • pinch of nutmeg if you wish

Wet:

  • 3 eggs, beaten
  • 3 carrots, peeled
  • 1/4 cup coconut oil, melted.
  • 3/4 cup walnuts/pecans, chopped
  • 1/2 cup sweeter of choice: raw honey, maple syrup or stevia granules

 

Method:

  1. Preheat oven on bake to 180 degrees C.
  2. In a large bowl, combine almond flour, coconut, baking soda, salt and cinnamon.
  3. In a food processor, combine the wet ingredients.
  4. Add mixture from food processor (the wet ingredients) to dry mixture in the large bowl and combine thoroughly.
  5. Fold in nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Top with pecan nuts, sprinkle of coconut and or a drizzle of almond butter (I did that and it was yum)
  8. Bake for 30-40 mins – depending on your oven.

 

 

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  • melissa tull

    This is probably a silly question. But when do you add the carrots and do u grate them??
    Thank you very much

    • Yes you do 🙂

    • sarah

      It’s not a silly question! The carrots go in with the wet ingredients to the food processor.

      Going to try this recipe next week myself when I move – and have access to all my baking things again. It looks yum!

  • Rachel Tavroges-Hunter

    Hi,
    Can you freeze these muffins once made?

    • Hi Rachel! Absolutely. You can freeze these and keep them for up to 2 months. Make sure you defrost properly before eating! Yum!

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