I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. I created a paleo version but it tastes like the real thing! These muffins are delicious enough to serve to anyone, paleo or not! I love drizzling some melted coconut butter on top for a frosting like taste!
Paleo Carrot Cake Muffins
These muffins are moist, perfectly sweet and filled with whole foods goodness. Grain free, dairy free and refined sugar free.
- 1 1/2 cup blanched almond flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch sea salt
- 3 large eggs room temp.
- 3/4 cup shredded carrots
- 3/4 cup unsweetened applesauce
- 1/4 cup raw honey
- 1/4 cup creamy almond butter
- 1/2 tbsp coconut oil melted/cooled
- 1/2 tsp vanilla extract
- 1/4 cup chopped walnuts
Optional topping ideas: chopped pecans or walnuts, extra sprinkle of cinnamon or melted coconut butter.
Preheat oven to 350F.
In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.
In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.
Add the wet ingredients to the dry and stir until well combined. Fold in the shredded carrots and chopped walnuts.
Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
Let muffins cool on a cooling rack. Enjoy immediately or store in an airtight container in the fridge for up to five days, or freeze them.