Grain-Free Carrot Cake Muffins (Paleo)

Name: Grain-Free Carrot Cake Muffins (Paleo)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 7 muffins
Ingredients: 2 cups finely ground almond flour; ½ tsp baking soda; 2 tsp ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cardamom; 1/2 tsp sea salt; 2 eggs; 1/3 cup pure maple syrup; 1/3 cup Avocado oil*; 2 tsp pure vanilla extract; 1 tsp fresh ginger; 1 medium carrot; 1 small parsnip; 2 Tbsp unsweetened shredded coconut

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
7 muffins
Calories
351 kcal
Course
Breakfast
Cuisine
American

Grain-Free Carrot Cake Muffins (Paleo)

Tyler Espinosa

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Grain-free carrot cake muffins with shredded coconut are a lovely breakfast, snack, or dessert! A warmly-spiced healthy treat for any time of year!

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Ingredients

Servings

2 cups finely ground almond flour
½ tsp baking soda
2 tsp ground cinnamon
1/8 teaspoon ground nutmeg optional
1/8 teaspoon ground cardamom optional
1/2 tsp sea salt
2 eggs lightly beaten
1/3 cup pure maple syrup
1/3 cup Avocado oil*
2 tsp pure vanilla extract
1 tsp fresh ginger peeled and grated, optional
1 medium carrot peeled and grated (1/3 cup)
1 small parsnip peeled and grated (1/3 cup)
2 Tbsp unsweetened shredded coconut optional

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Instructions

Preheat the oven to 350 degrees F and lightly oil a muffin pan (you'll only need to oil 7 holes)
Heat a small pot of water and bring to a full boil. Peel and chop the parsnip and carrot in half. Place in the boiling water for 2 minutes, then immediately strain the water, pat dry, and allow the veggies to cool. When cool enough to handle, grate the veggies using a box grater.
In a mixing bowl, stir together the almond flour, baking soda, cinnamon, nutmeg, cardamom, and sea salt (dry mixture).
Whisk together the eggs, maple syrup, grapeseed oil, fresh ginger, and the grated carrot and parsnip (wet mixture) in a separate mixing bowl.
Add the wet mixture to the bowl with the dry mixture and mix until well-combined.
Fill the oiled muffin holes 2/3 full of cake batter and sprinkle with shredded coconut.
Place muffin tray on the center rack of your oven and bake for 18 to 22 minutes, until muffins are cooked through.
Remove from oven and allow to cool for at least 20 minutes. Run a butter knife along the perimeter of the muffins to release them from the muffin tray.