Description
These Paleo Carrot Cake Muffins are moist, flavorful and baked with wholesome ingredients like almond flour, shredded carrots, coconut oil and natural sweetener—perfect for a guilt‑free breakfast or snack.
Ingredients
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs, room temperature
- ¼ cup coconut oil, melted and cooled
- ¼ cup honey (or maple syrup)
- 1 cup finely shredded carrots
- Optional: ½ cup chopped pecans and/or ¼ cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350 °F (175 °C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mix together the almond flour, salt, baking soda, cinnamon and nutmeg.
- In another bowl, whisk the eggs and honey (or maple syrup), then fold in the shredded carrots.
- Combine the wet ingredients with the dry ingredients and stir until just mixed—do not over‑mix to keep muffins light.
- Spoon the batter into the muffin cups, filling about three‑quarters full.
- Bake for about 20–25 minutes, until tops are golden and a toothpick inserted into a muffin comes out clean.
- Let the muffins cool slightly before serving or storing.
Notes
- Add chopped pecans or walnuts for crunch, or raisins/shredded coconut for extra texture.
- Use maple syrup instead of honey for a different sweet note.
- For a spicier profile, add a pinch of ginger or extra nutmeg with the dry ingredients.
- Freeze individual muffins for longer storage and thaw as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: approx 180
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
