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Paleo Carrot Cake Muffins
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Prep Time:
10
minutes
minutes
Cook Time:
27
minutes
minutes
Total Time:
37
minutes
minutes
Servings:
12
These paleo carrot cake muffins are so delicious. The texture is just right and the flavor is well balanced between the sweet and savory ingredients.
Print Recipe
Equipment
Muffin Tin
Ingredients
1
egg
1
cup
almond butter
8
dates
- pitted (soak in warm water for 5 minutes, and then turn into a paste using a food processor)
2
tbsp
grassfed butter
- melted
1
banana
- mashed
1/3
cup
almond flour
1
tsp
nutmeg
1
tsp
blackstrap molasses
pinch of salt
(omit if you used salted butter or almond butter)
1/2
tsp
baking soda
1
tsp
apple cider vinegar
3
carrots
- grated (the old fashioned way or with a food processor for ease)
Instructions
Preheat your oven to 350 degrees fahrenheit and line a muffin pan with parchment or silicone liners.
In a large mixing bowl, whisk one egg.
Add the almond butter and stir the egg and almond butter together.
Next add your date paste, mashed banana, melted butter, molasses and nutmeg, and stir the mixture again until everything is combined.
Pour the almond flour in and stir everything together again.
Add the baking soda and apple cider vinegar. Pour the apple cider vinegar on the baking soda so it gets fizzy.
Stir everything together.
Fold the grated carrot into the batter.
Spoon the batter into your lined muffin pan so each muffin liner is about 2/3 full.
Place your muffin pan in the oven and bake at 350 degrees for about 27 minutes, or until the edges start to brown and a toothpick comes out clean.
Remove from the oven once done and let the muffins cool.
Eat up! These paleo carrot cake muffins are a hearty and soul-satisfying breakfast or snack.