Almond Flour Carrot Muffins Recipe
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5.0
6 reviews
Excellent
Almond Flour Carrot Muffins Recipe
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These Almond Flour Carrot Muffins are the perfect breakfast or light snack to treat yourself. Quick and easy to make, they are gluten, dairy, and refined sugar free.
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Ingredients
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup coconut oil melted and cooled
- ½ cup coconut sugar
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- 1 ½ cup grated carrots approximately 2 large carrots - 170 gr
- ¼ cup toasted walnuts or pecans, roughly chopped
- ½ cup raisins finely chopped
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment muffin liners and set it aside.
- In a large bowl, whisk together the almond flour, baking powder, cinnamon, and kosher salt until combined. Set aside.
- In another large bowl, whisk together coconut oil and coconut sugar until combined.
- Add the eggs and vanilla extract and whisk until fully incorporated.
- Add the wet ingredients to the dry and mix until combined.
- Gently fold in the shredded carrots, chopped walnuts, and raisins.
- Using a greased large ice cream scoop, portion the batter into each parchment-lined muffin cup all the way to the top*.
- Bake for 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
- Remove and let them cool for at least 15-30 minutes before serving.
Equipments used:
Notes
- These muffins can be kept in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in the fridge (in an airtight container,) where they will last up to 5 days.
- Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
- While you can eat them cold if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.
- Yields: This recipe makes 11 muffins*. The nutritional values below are per muffin.
- Frosting: You can turn these into cupcakes by frosting them with our maple sweetened cream cheese frosting. However, I recommend making sure to bring them to room temperature before frosting.
- Storage: These muffins can be kept in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in the fridge (in an airtight container,) where they will last up to 5 days.
- Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
- Reheat: While you can eat them cold if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.005g
Cholesterol
45mg
(15%)
Sodium
228mg
(10%)
Potassium
139mg
(4%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2982IU
(60%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.005g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 228mg | 10% |
| Potassium | 139mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2982IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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