Carrot Cake Muffins

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. The end result is a hearty muffin. You can see the texture and the dimension the carrots add.
10 minutes
27 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:4 g
Protein:3 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 350 degrees fahrenheit and line a muffin pan with parchment or silicone liners.
  2. In a large mixing bowl, whisk one egg.
  3. Add the almond butter and stir the egg and almond butter together.
  4. Next add your date paste, mashed banana, melted butter, molasses and nutmeg, and stir the mixture again until everything is combined.
  5. Pour the almond flour in and stir everything together again.
  6. Add the baking soda and apple cider vinegar. Pour the apple cider vinegar on the baking soda so it gets fizzy.
  7. Stir everything together.
  8. Fold the grated carrot into the batter.
  9. Spoon the batter into your lined muffin pan so each muffin liner is about 2/3 full.
  10. 1Place 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.
  11. Remove from the oven once done and let the muffins cool
  12. Eat up! These paleo carrot cake muffins are a hearty and soul-satisfying breakfast or snack.

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