Easy Paleo Carrot Cake Muffins

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I’m in love. You need these Carrot Cake Muffins. I was going to call them “stupid easy”, but thought better of it. I’d feel so bad if you made these and your oven went out mid-baking only to leave you thinking you couldn’t make the “stupid easy” muffins.

Why are they so easy you ask? I took out the hard stuff. Didn’t see that coming did you?

First, instead of tediously grating the carrots, put them in a blender or food processor! You can use whole carrots or baby carrots. Baby carrots are better because you don’t even have to peel them. I measured out 2 cups of baby carrots, tossed them in my blender and then pulsed a few times to get them all the same little size.

These blend into the perfect minced pieces!

Second, once you’ve blended the carrots-that’s the only extra step! The rest is smooth sailing. Mix the rest of your muffin batter in a large bowl with a wooden or rubber spatula.

 

Place your choice of cute muffin liners in a muffin pan and then pour the batter into them. I filled mine about 3/4 full and this recipe made 12 very moist muffins.

If you want to go the extra mile, I included a light maple cream cheese frosting. It turns this healthy breakfast option into an indulgent tea time.

These freeze really well too, so if you like to meal prep, try baking a dozen of these and grabbing them in the morning with a hard boiled egg for a delicious on the go meal.

The Secret Ingredient

I’m excited to share my secret to making these muffins so moist. I use Beber Almond Milk. These guys are the next big thing in Northern California. Fresh, no additives and a variety of flavors has made this company flourish in a short amount of time. Check out their list of stores and Farmers Markets where you can find them!

Easy Paleo Carrot Cake Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

  • 1 cup coconut sugar
  • 1/3 cup butter
  • 1/3 cup Beber Almond Milk (original)
  • 2 eggs
  • 2 cups carrots, blended
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/3 T cinnamon
    Maple Cream Cheese Frosting
  • 1 8oz. package cream cheese at room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup tapioca flour

Instructions

  1. Preheat the oven to 375°.
  2. Line a muffin pan with foil liners.
  3. In a blender or food processor blend 2 cups carrots. I use this blender.
  4. Pour the carrots into a large glass mixing bowl.
  5. Add in all other ingredients.
  6. Mix thoroughly using a rubber or wooden spatula.
  7. Pour into the muffin tins, filling each to 3/4 full.
  8. Bake 20-24 minutes.
  9. Remove, cool on a cooling rack. Serve or freeze.
    Maple Cream Cheese Frosting
  1. In a medium glass bowl, combine the cream cheese with the coconut sugar and maple syrup. It's very important the cream cheese is at room temperature. If not, you will get little clumps in your frosting. Believe me, I've been there.
  2. Add in the salt, vanilla and tapioca flour. If you like your frosting very thick, you may want to add more tapioca flour.

Notes

If freezing, don't frost the muffins! You can keep the frosting in a Tupperware in the fridge for 1-2 weeks.

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Did I mention my almost 2-year old is crazy for these?? She could eat these all day. If you have littles at home this is a great way to get some veggies in to start their morning!

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