Delicious Paleo Carrot Cake Muffins

It’s springtime in Alaska, which ultimately means blizzard like conditions. I keep painting my toenails and wearing my flip flops around the house hoping it will improve the weather outside. No such luck. oh well… I tried! ;)

Outside may definitely still look like winter, but inside… inside it’s springtime full speed ahead!

DSC_0748 (Small)

DSC_0636 (Small)

I’m really excited to share this recipe with you! These healthy and Delicious Paleo Carrot Cake Muffins are heavenly. They are moist and flavorful, yet not too sweet or too oily. Perfect for a quick breakfast or snack, and they are 100% kid approved by the Ancheta girls.

Oh! And you can thank me later for the instant potpourri. These muffins will fill your home with the wonderful aroma of cinnamon, nutmeg and ginger while they are baking (and who doesn’t love that?).

DSC_0704 (Small)

This recipe is linked to Fat TuesdayAllergy Free Wednesday, Tasty Traditions, Full Plate Thursday, and Fight Back Friday.

Grain Free Carrot Cake Muffins
Yields 15 muffins

1 1/2 cups blanched almond flour, gently packed
1/4 cup coconut flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
4 eggs, at room temperature
3/4 cup apple sauce, at room temperature
1/3 cup runny honey
1/4 cup coconut oil, just melted
1 teaspoons vanilla extract
2 cups grated carrots

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl combine the almond meal, coconut flour, cinnamon, baking soda, nutmeg, ginger, and sea salt.
  3. In a separate mixing bowl, whisk together the eggs, apple sauce, honey, coconut oil, and vanilla.
  4. Carefully stir the wet ingredients into the dry, and mix until just combined. Fold in the grated carrots.
  5. Divide the dough into 15 paper lined muffin tins and then bake for 20 – 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the tins and place on metal racks to cool. 

DSC_0760 (Small)

So what’s the weather like where you are?

Enjoy!
xo,
Megan

 

Guest post from Laura’s Gluten Free Pantry… Grain Free Banana Chocolate Chip Muffins

I am so excited to have Laura of Laura’s Gluten Free Pantry share one of her wonderful recipes with us!

I originally met Laura online via Facebook. As fellow gluten free bloggers and mothers, we connected right away. If you haven’t checked out Laura’s blog or Facebook page I highly recommend you do. Laura is very sweet. I was drawn to her friendly personality right away and am looking forward to getting to know her better over time!

Banana Chocolate Chip Muffins (Grain & Dairy Free)
Yields 12 muffins

These moist, delicious muffins don’t last long at our house! I made a dozen of these muffins last night and by this morning there were only a few left. It doesn’t help that my husband took 6 to work-3 for him and 3 for his co-workers!

Packed with protein-rich almond flour and fiber-rich flaxseed meal, this treat is good for you. My daughter likes to eat these muffins after school with a glass of homemade almond milk.

Ingredients:
1 1/2 cup blanched almond flour (or almond meal)
1/2 cup tapioca flour
2 mashed bananas
1/2 cup raw honey (or sweetener of choice)
1 egg
1/2 cup dairy-free chocolate chunks
1/2 cup flaxseed meal
1/4 cup coconut oil
1 1/2 tsp. baking soda
1 tsp. vanilla extract

Preheat oven to 350 degrees. Place all ingredients except chocolate chunks into a large mixing bowl and beat with an electric mixer for 3 minutes on medium speed. Add in chocolate chunks slowly to the bowl while it is mixing on low speed and beat for another 2 minutes. Grease muffin tins lightly with coconut oil or use baking cups. Pour into muffin cups 3/4 full. Bake for 25 minutes. Remove from oven and let cool for 30 minutes.

Thanks so much for sharing your recipe with us, Laura!! I can’t wait to try out your muffins!

Megan