Healthy Paleo Carrot Cake Muffins
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4.7
18 reviews
Excellent
Healthy Paleo Carrot Cake Muffins
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Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Made with a blend of cashew flour (or almond flour) and tapioca flour for a super soft grain-free/gluten-free muffin. Lower in sugar too!
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Ingredients
Dry Ingredients
- 2.33 cups blanched almond flour or cashew flour
- 1/3 cup tapioca flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoon all spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder*
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce or 1 small banana, pureed*
- 2 tablespoons coconut sugar see notes
- 3 tablespoons maple syrup
- 2 tablespoons avocado oil or light olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup Finely shredded carrots
- 1/2 cup chopped walnuts
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Instructions
- Preheat oven to 350º F; spray muffin pan with oil and set aside.
- Mix dry ingredients: In large bowl sift cashew or almond flour (if possible) with tapioca flour. Whisk in baking soda, spices and salt. Set aside.
- Mix wet ingredients: In medium bowl whisk together eggs, applesauce (or banana puree) and coconut sugar (if using). Add in maple syrup, oil, apple cider vinegar and vanilla. Whisk until combined.
- Combine: Add wet ingredients into large bowl of dry ingredients. Stir until almost combined then add in shredded carrots and chopped walnuts. Batter will be somewhat thick and very wet.
- Bake: Evenly disperse batter (I use my medium cookie scoop) into greased muffin pan, filling about 2/3 full. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Muffins should rise slightly and have golden edges.
- Cool: Allow muffins to cool in pan for 10-15 minutes before using butter knife to gently remove. Transfer muffins to cooling rack to cool completely.
- Store muffins in airtight container at room temperature, 2-4 days. Enjoy!
Notes
- Tested with both cashew flour and blanched almond flour; either will work. If making your own cashew flour, just make sure you don't over-process so the flour remains fine and not clumped.
- This recipe was originally made without baking powder, but after testing again I find the addition of it does help get a better lift. Feel free to omit if you need to based on dietary needs. Or make your own baking powder if you follow a strict paleo diet.
- If using banana, blending into a puree is best.
- Feel free to omit coconut sugar f you don't have much of a sweet tooth. But the maple syrup factors into the liquid ratio so don't omit that. You can sub agave or honey if needed
- nutrition approximate; calculated with blanched almond flour and with added coconut sugar.
Nutrition Information
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Serving
1muffin
Calories
217kcal
(11%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
31mg
(10%)
Sodium
241mg
(10%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 217kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 31mg | 10% |
| Sodium | 241mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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