Carrot Cake Breakfast Muffins (Primal)

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Carrot Cake Breakfast Muffins (Primal) calories by ingredient
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Number of Servings: 10


    almond meal (almond flour) - 1 heaping cup
    Coconut flour - 1/4 cup
    Cinnamon, ground, 2 tsp
    Baking Soda, 1 tsp
    Nutmeg, ground, .25 tsp
    Ginger, ground, .25 tsp
    *Himalayan Pink Sea Salt, 0.25 tsp
    Egg, fresh, whole, raw, 3 large
    *Liquid Stevia, 1 tsp
    Coconut Oil, .25 cup
    Vanilla Extract, 1 tsp
    Lemon juice, .125 tbsp
    Carrots, raw, 1 cup, chopped



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.

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