Carrot Paleo Muffins
Delicious and easy to make in one bowl, these Carrot Paleo Muffins are going to dazzle your tastebuds! Full of nutrient dense carrots, almonds and other amazing ingredients, but these surprisingly fluffy and soft muffins are naturally gluten free and dairy-free!
Servings: 12 muffins
- 2 tablespoons coconut oil, melted or avocado oil
- 1 cup shredded carrot
- 2 eggs room temperature
- 1/4 cup maple syrup or honey
- 1/4 teaspoon sea salt
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened almond milk
Preheat your oven to 350º F and line a 12-hole muffin tin.
In a medium bowl, combine oil, eggs, maple syrup/honey, vanilla, almond milk. Whisk together.
Add remaining ingredients, except for the carrots. Stir until batter is smooth.
Fold in carrots.
Portion out the batter between the lined muffin holes.
Bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Remove from oven and let cool for 20 minutes before enjoying.
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 167mg | Potassium: 59mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1822IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg