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Carrot "Cake" Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients

Dry

  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup chopped walnuts plus more for topping

Wet

  • 2 eggs room temperature
  • 1/2 cup almond milk or other milk
  • 1/3 cup refined coconut oil melted
  • 1/3 cup honey
  • 2 teaspoons vanilla
  • 1 1/2 cups grated carrots (about 3 whole carrots)

Instructions

  1. Preheat oven to 350 degrees Prepare muffin tray with 12 baking cups.
  2. In a large bowl, combine all dry ingredients and whisk together
  3. In a small bowl, combine all wet ingredients and whisk together.
  4. Slowly add the dry ingredients into the bowl with the wet ingredients (about 1/3rd at a timand mix them together.
  5. Fold in the carrots with a spatula or spoon.
  6. Fill up 12 baking cups with the mixture, about 2/3rds full. Add additional chopped walnuts on top as desired.
  7. Bake for 25-28 minutes or until inserting a toothpick into a muffin comes out clean. Cool for 10 minutes, then enjoy!