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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, 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.

 

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