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Paleo Carrot Cake Muffins

A delicious grain-free take on carrot cake muffins made with almond flour and arrowroot starch.

Course Dessert
Cuisine Dairy-free, Gluten-free, Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 muffins
Author Meghan Livingstone

Ingredients

  • 1 + 1/4 cup almond flour
  • 1/4 cup arrowroot starch
  • 1/2 cup grated carrots
  • 1/4 cup maple syrup use 1/8 cup if you prefer less sweet
  • 2 eggs, room temperature
  • 2 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Instructions

  1. Preheat oven to 350F.

  2. In medium sized bowl, mix together all dry ingredients (flours, spices, and baking soda). In separate bowl, mix together all remaining ingredients (eggs, syrup, oil, and carrot). Eggs should be room temperature so they don't solidify the coconut oil while stirring!

  3. Add wet ingredients to dry and mix well, until smooth.

  4. Divide batter evenly into muffin cups and bake for 20 minutes, until a fork or toothpick comes out clean.

  5. Let cool for 5-10 minutes and enjoy!