Carrot Cake Breakfast Muffins (Primal)
 Recipe){kind=link}
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
Number of Servings: 10
Ingredients
-
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
Directions
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.