Carrot Cake Muffins

Carrot Cake Muffins

Carrot Cake Muffins

Carrot Cake Muffins
Course: Dessert, Snack
Servings: 24
Calories: 153kcal

Ingredients

  • 2 cups almond flour
  • 1/4 cup shredded unsweetened coconut
  • 2 tsp baking soda
  • 1 tsp pink salt
  • 1 tbsp cinnamon
  • 1 cup raisins
  • 3 bananas ripe
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • 2 large carrots shredded
  • 1 cup coarsely chopped walnuts

Instructions

  • Preheat oven to 350 degrees
  • Line muffin tins
  • Combine almond flour, coconut, baking soda, salt, and cinnamon in large mixing bowl with whisk
  • Place raisins, bananas, eggs, vinegar, and coconut oil in bowl of food processor and process until smooth
  • Add flour mixture to food processor and pulse until just combined
  • Transfer batter to large mixing bowl
  • Fold in carrots and nuts
  • Fill muffin tins about 2/3 full
  • Bake about 25 minutes
  • Cool on wire rack
  • Store, covered, in refrigerator

Nutrition

Calories: 153kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 202mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Let us know how it was!