Carrot Cake Muffins
Carrot Cake Muffins
These muffins are gluten-free, refined sugar-free, and can be made vegan friendly too!
You’ll need:
1 1/2 cup grated carrots
1/2 cup Grass-fed butter, ghee, or vegan butter (room temp for easy mixing)
1/4 cup maple syrup
1/2 cup coconut sugar
1 tsp vanilla extract
1 large egg (or one flax egg if vegan)
1 cup almond or cassava flour
2 tsp pumpkin spice
1 tsp baking powder
1/2 cup walnuts
Optional: Simple Mills Vanilla Icing + more walnuts for topping
To make: (makes 10-12)
Preheat the oven to 350 and line the muffin tray with muffin cups
Grate carrots and set aside
In a mixer mix butter, coconut sugar, vanilla extract, maple syrup, egg or flaxseed egg.
Remove the bowl, add the dry ingredients, and mix with a rubber spatula until form.
Toss in walnuts and carrots
Spoon into 12 muffin cups and bake for 30 minutes
Cool for 15 minutes to set
Enjoy as-is or spoon some simple mills icing for a delicious twist on a healthy dessert.
