Paleo Carrot Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup, grated Carrots, raw 0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice 2 large Egg, fresh, whole, raw .25 cup Honey .25 cup Maple Syrup 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup .5 serving Aloha Nu Coconut Flour 1/2 cup (by CYBERGRANNY1) .5 tsp Baking Soda 1 tsp Cinnamon, ground .25 tsp Salt .25 cup Coconut Oil .5 cup, chopped Pecans
Preheat oven to 350F and line 8 muffin tins with paper or reusable liners.
In a large bowl, whisk together oil, sweeteners and eggs.
Stir in carrots and drained pineapple.
In a small bowl, combine dry ingredients
Add dry ingredients the large bowl and stir until well blended.
Stir in pecans.
Pour batter into lined cupcake tins.
Bake for 25-30 minutes.
Cool completely. Serve as is
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user MJC2826.
In a large bowl, whisk together oil, sweeteners and eggs.
Stir in carrots and drained pineapple.
In a small bowl, combine dry ingredients
Add dry ingredients the large bowl and stir until well blended.
Stir in pecans.
Pour batter into lined cupcake tins.
Bake for 25-30 minutes.
Cool completely. Serve as is
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user MJC2826.
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 18.0 g
- Cholesterol: 46.5 mg
- Sodium: 193.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.8 g
- Protein: 5.2 g
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