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carrot cake muffins

Carrot Cake Muffins

Many classic carrot cake muffin recipes are loaded with grains and sugars. This healthier version tastes great, and can be quickly prepared in a food processor.
Course Dessert
Cuisine American

Ingredients
 

  • 2 cups almond flour
  • 1/2 tsp Himalayan sea salt
  • 2 tsp aluminum- free baking powder
  • 1 tbsp cinnamon
  • 1⁄2 – 3⁄4 tsp powdered concentrate stevia
  • 1⁄4 – 1⁄2 tsp freshly grated nutmeg
  • 1 scant pinch of cloves
  • 1⁄2 cup melted organic butter
  • 1 tbsp vanilla (sugar-free — check the label)
  • 1⁄2 cup unsweetened vanilla almond milk (or water or organic whole milk)
  • 4 extra large or 5 large organic, pasture-raised eggs
  • 1 1⁄2 cups grated organic carrots
  • 1⁄2 cup chopped raw pecans or walnuts

Instructions
 

  • Put flour, salt, baking powder, cinnamon, stevia, nutmeg, and cloves into a food processor to combine.
  • Add butter, vanilla, almond milk, and eggs.
  • Process all ingredients to combine into a slightly wet batter.
  • Pour the batter into a bowl over the carrots and walnuts.
  • Stir to mix.
  • Divide into 12 muffin cups lined with paper or silicone liners.
  • Bake at 350° F for 25–30 minutes.