This Paleo Carrot Cake Muffins recipe has been requested by many of you, so here it is! My children really love it and I find that they now prefer PALEO BAKING to conventional recipes – or at least they pretend they do!
This is DAIRY-FREE, GRAIN-FREE and GLUTEN-FREE and is the perfect treat on a low-inflammation/ gut health lifestyle.
2 cups or 200g of almond flour
2/3 cup or 120g of coconut sugar
4 medjool dates + 3 extra for decorating
4 grated carrots (1 cup or 150g)
3/4 cup or 100g of walnuts + extra for decorating
1/3 cup or 70g of melted coconut oil
1 teaspoon of vanilla extract
1 tablespoon of arrowroot powder (optional)
1/2 teaspoon of bicarbonate of soda
1 teaspoon of cinnamon powder
A pinch of sea salt
Fat 13.4 g
saturated 2.2 g
Carbohydrate 2.6 g
Sugars 0.7 g
Protein 6.3 g
Preheat your oven at 175 C / 350 F and grate your carrots. Spread them over a couple of paper towels once grated and pat dry them with a couple more paper towels/kitchen roll sheets.
Whisk eggs and coconut sugar. Once the mixture turns paler, add the almond flour, vanilla extract, arrowroot powder, bicarbonate of soda, sea salt and mix slowly. Place your coconut oil to melt in the oven for a few minutes.
When the ingredients are well combined, gently fold in the grated carrots (saving some for decorating), the chopped walnuts and 4 dates cut into pieces.
Scoop out the mixture into your muffin tray (lined with muffin cups) up to 2/3.
Decorate with the remaining walnuts, grated carrots and chopped dates.
Bake for 20 minutes at 175 C / 350 F and allow the muffins to cool down before enjoying them!
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