Description
These moist and flavorful carrot cake muffins are made without any flour, making them gluten-free and packed with wholesome ingredients. Perfect for a healthy breakfast or snack!
Ingredients
Scale
For the Crust:
- For the muffins:
- 2 cups grated carrots (about 3 medium carrots)
- 3 large eggs
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- For the topping (optional):
- 1/4 cup chopped walnuts or pecans
- 1 tbsp coconut sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with parchment liners.
- In a large bowl, whisk together eggs, almond butter, honey/maple syrup, and vanilla until smooth.
- Add almond flour, baking soda, cinnamon, nutmeg, and salt. Mix until well combined.
- Fold in grated carrots until evenly distributed.
- Divide batter evenly among 12 muffin cups (they should be about 3/4 full).
- If using topping, sprinkle chopped nuts and coconut sugar over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage. For extra moisture, add 1/4 cup crushed pineapple (drained).