Healthy Almond Flour Carrot Cake Muffins

Name: Healthy Almond Flour Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 3 large ripe bananas; 2 large eggs; 2 cups Super Fine Almond Flour; 1/2 tsp sea salt; 2 tsp baking powder; 2 tsp ground cinnamon; 1 cup unsweetened shredded coconut; 1 cup grated carrot; 2/3 cup dried cranberries or raisins; 2/3 cup raw walnuts or pecans

User Reviews

4.5

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 muffins
Calories
209 kcal
Course
Baked Goods
Cuisine
American

Healthy Almond Flour Carrot Cake Muffins

Tyler Espinosa

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Paleo carrot cake banana muffins are a lovely mashup of carrot cake and banana bread. Grain-free, oil-free and sweetened only with banana!

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Ingredients

Servings

3 large ripe bananas mashed (about 1 1/2 cups)
2 large eggs
2 cups Super Fine Almond Flour
1/2 tsp sea salt
2 tsp baking powder
2 tsp ground cinnamon
1 cup unsweetened shredded coconut
1 cup grated carrot about 1 large carrot
2/3 cup dried cranberries or raisins
2/3 cup raw walnuts or pecans chopped

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Instructions

If making the Vegan Cream Cheese Frosting, do so ahead of time (the cashews will need to soak for 12 hours, just as a heads up for planning purposes!)
Preheat the oven to 350 degrees F and line a muffin pan with muffin papers, or spray the holes with cooking spray.
Mash the bananas in a mixing bowl until creamy (it's fine if there are still some chunks).
Whisk in the eggs until the mixture is well-combined.
Add the almond flour, sea salt, baking powder, ground cinnamon, and shredded coconut and stir well to combine.
Stir in the raisins (or dried cranberries), chopped walnuts, and grated carrot until everything is evenly distributed throughout the batter.
Transfer the batter to the muffin pan, filling the holes ¾ of the way up (or do as I do and fill them all the way up).
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the tops are golden-brown.
Allow muffins to cool completely before peeling the papers off to eat them. (Note: frost them after they have cooled, if desired!)