Gluten Free + Paleo Carrot Cake Muffins
With Easter just around the corner, a batch of these gluten-free and Paleo carrot cake muffins are sure to hit the sweet spot! Grain-free, dairy-free, loaded with fresh carrots and topped with crunchy walnuts… These Paleo carrot muffins will give you that healthy breakfast win!
Servings: 12 muffins
Ingredients
- 1 ½ cups almond flour blanched
- ¼ cup coconut flour
- ¼ cup tapioca starch
- ½ cup coconut sugar
- 2 tsp. cinnamon
- ¾ tsp. ground ginger
- ½ tsp. salt
- 1 tsp. baking soda
- 3 eggs whisked
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- 2 tsp. vanilla extract
- 2 Tbsp. milk almond, soy or cashew milk
- 1 ½ cups carrots finely shredded
- ¼ cup walnuts finely chopped
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine almond flour, coconut flour, tapioca starch, coconut sugar, cinnamon, ginger, salt, and baking soda. Whisk to combine.
- In a separate large bowl combine eggs, oil, maple syrup, vanilla extract, and milk. Stir to combine ingredients.
- Add dry ingredients to wet ingredients and mix by hand until just combined.
- Gradually fold in shredded carrots (that have been shredded using a food processor) until well incorporated.
- Place cupcake liners into a 12-count muffin tray. Spray lightly with non-stick cooking spray.
- Fill each cupcake liner to about ¾ - ⅞ full. Sprinkle each muffin with 1 teaspoon chopped walnuts.
- Bake muffins for 23-26 minutes or until a toothpick comes out clean.
- Let muffins come to room temperature before serving. Enjoy!
Video
Nutrition
Calories: 234kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 241mg | Potassium: 99mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2730IU | Vitamin C: 0.9mg | Calcium: 62mg | Iron: 1.1mg