These have all of the flavor of carrot cake muffins, but a healthier version! Almond flour and coconut flour is used in place of all-purpose flour, so they're also naturally gluten free! They are on the smaller side, and they tend to stick to liners, so you'll want to just use a muffin tin, and spray it well with cooking spray. I used liners for the photo - so do as I say, not as I did! You also need to let these cool completely before eating to get the right consistency.
| Prep Time | 5 minutes |
| Cook Time | 18-22 minutes |
| Servings |
muffins
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Ingredients
- 1 egg
- 1 1/2 tablespoons liquid coconut oil*
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup apple sauce
- 1/4 cup grated carrots
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Ingredients
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Instructions
- Preheat the oven to 350 degrees F
- Combine the egg, coconut oil, maple syrup, vanilla, apple sauce, and carrots in a medium bowl. Stir until combined.
- Add remaining ingredients and stir until combined.
- Prepare a muffin tin by spraying each cavity with cooking spray, to avoid sticking. It's better to spray the pan directly than to use liners for this recipe. You can also use silicone liners if you have those.
- Equally distribute the batter into the muffin tins. One recipe will make 6 muffins, but you can change that above.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Let the muffins cool completely before eating, so they come out of the pan easily and are the right texture.
- Optional: You can frost these with my vanilla buttercream to make them into cupcakes!
Recipe Notes
For the coconut oil, I buy liquid coconut oil which is easier to use. If you have the solidified coconut oil, make sure to melt it first.
These will keep at room temperature for a few days in a sealed container.
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