All about Jess + Breakfast + Dairy Free + Easy Healthy Recipes + Gluten Free + Sugar Free

Carrot Cake Muffins

23 July 2015

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!

Ingredients

Serves: 10-12

For the dry ingredients:

  • 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

For the wet ingredients:

  • 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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