Paleo Vegan Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
5 serving Bob's Red Mill Almond Flour - per 1/4 Cup 15 gram(s) Flour, Tapioca Flour (by ADELE66) 2 tbsp *Flax Seed Meal (ground flax) 106 grams Maple Syrup 50 grams Carrots, raw 5.7 tbsp Nutiva organic extra virgin coconut oil 1.5 tsp Cinnamon, ground 1 tsp Ginger, ground 0.5 tsp Nutmeg, ground 0.5 tsp Baking Soda
Preheat the oven to 350°F (175°C). Line a muffin tin with 9 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
In a large bowl, mix the flaxseed with 6 Tbsp water, oil, honey, and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clea
Serving Size: 1 muffin
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
In a large bowl, mix the flaxseed with 6 Tbsp water, oil, honey, and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clea
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 77.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
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