Carrot Cake Breakfast Muffins (Primal)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
almond meal (almond flour) - 1 heaping cupCoconut flour - 1/4 cupCinnamon, ground, 2 tsp Baking Soda, 1 tspNutmeg, ground, .25 tspGinger, ground, .25 tsp *Himalayan Pink Sea Salt, 0.25 tspEgg, fresh, whole, raw, 3 large *Liquid Stevia, 1 tspCoconut Oil, .25 cup Vanilla Extract, 1 tsp Lemon juice, .125 tbsp Carrots, raw, 1 cup, chopped
Instructions
Preheat oven to 350 F.
Combine the dry ingredients in a large bowl.
In a separate bowl, combine the wet ingredients and add the dry ingredients to the bowl.
Stir to combine and then add the carrots.
Fill a muffin tin with liners and fill each muffin liner 3/4 the way full
Bake for 20-25 minutes or until cooked through
Remove from the oven and allow to cool before serving with a pat of grass fed butter.
Serving Size: 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user SNAPSHOTSTACY.
Preheat oven to 350 F.
Combine the dry ingredients in a large bowl.
In a separate bowl, combine the wet ingredients and add the dry ingredients to the bowl.
Stir to combine and then add the carrots.
Fill a muffin tin with liners and fill each muffin liner 3/4 the way full
Bake for 20-25 minutes or until cooked through
Remove from the oven and allow to cool before serving with a pat of grass fed butter.
Serving Size: 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user SNAPSHOTSTACY.
Nutritional Info Amount Per Serving
- Calories: 165.9
- Total Fat: 14.4 g
- Cholesterol: 55.8 mg
- Sodium: 214.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
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