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!
Prep Time10 minutes mins
Cook Time22 minutes mins
Course: Breakfast, Dessert
Diet: Gluten Free
Keyword: carrot muffins, dairy-free muffins, gluten free muffins, hidden veggies, paleo muffins
Servings: 12 muffins
- 2 tablespoons coconut oil, melted or avocado oil
- 2 eggs room temperature
- ¼ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened almond milk
- ¼ teaspoon sea salt
- 1 ½ cups almond flour
- ¾ cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup shredded carrot
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: 159kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 167mg | Potassium: 62mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1822IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg