Moist and tender, these easy-to-prepare carrot muffins will satisfy your cravings for a slice of carrot cake, and you won’t be eating all the refined sugar and carbs. You can eat these for breakfast and feel good about it, or simply enjoy them as a sweet treat after a meal. These sweet and spicy muffins are also an excellent addition to a Paleo brunch or other gathering where you’d like a healthful yet indulgent option. You won’t miss traditional carrot cake—and the highly sugared frosting that usually adorns it—once you taste these muffins.
• 1/2 cup unsweetened applesauce, preferably homemade
• 2 tablespoons coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup carrots, grated
• 1/2 cup walnuts, chopped
• 1/4 cup raisins
1. Preheat oven to 350 degrees F.
2. Put the applesauce, coconut oil, almond milk, egg, and vanilla in a bowl, and stir well to combine.
3. In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, and baking soda. Pour the liquid ingredients into the dry mixture, and stir until just combined.
4. Fold in the carrots, walnuts, and raisins.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
6. Store any leftovers in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
