Carrot Muffins

Gluten-Free (Paleo) Carrot Muffins

IMG_3439

What you will need:

1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon, plus more for sprinkling on top
3 eggs
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup or honey (optional)
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Instructions:

Preheat oven to 325 degrees.  Line muffin pan with paper liners.
In a large bowl, combine almond flour, salt, baking soda and cinnamon.IMG_3435
In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy!
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3 responses

  1. Made some this morning, so yummy! The carrott and pecans gave them so nice texture. These were super easy to make, even at only my 2nd try paleo baking. I used honey, and will have to make more trying the mmaple syrup. Thanks Amy.

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