About the Recipe
These healthy carrot cake muffins are the perfect mix of sweet with spice.
I usually make them for a ready-to-go breakfast, but they’re also delicious as a healthier version of traditional sweet afternoon tea muffins.
Ingredients
Ingredients Metric
Dry ingredients:
1 3/4 cups almond flour
1/4 cup tapioca starch
1/2 cup granulated sweetener of choice, (I used Xylitol)
1 teaspoon baking soda
1 teaspoon baking powder, (make sure it’s a gluten-free version)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
Wet ingredients:
1/3 cup coconut oil
1 teaspoon vanilla extract
4 tablespoon flax meal
1/2 cup water, (replace the flax meal and water with 2 large eggs if not vegan)
1 medium banana, (overripe and mashed)
1 1/2 cups shredded carrots
Preparation
Instructions
Preheat your oven to 350 F (180°C) and line a muffin tray with muffin paper cups.
Add all of the dry ingredients into a bowl and whisk together thoroughly, making sure there are no lumps and that the spices are spread evenly.
Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”. Allow it to sit for 5 minutes.
Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and vanilla extract. Mix together until a rough dough starts to form, careful to avoid over-mixing.
Stir in the mashed bananas and shredded carrots. Mix until just incorporated.
Spoon the mixture into muffin paper cups until just at the top of the paper.
Bake the muffins for 35 – 40 minutes until baked through.
Allow the muffins to cool in the tray for 10 minutes, then remove and allow to cool to room temperature before serving.
Notes
This recipe is for 8 muffins.
Muffins can be stored in an airtight container in the freezer for several weeks.
Allow the batter ingredients to come to room temperature before mixing. This prevents the muffins from collapsing in the oven.
Fold the batter together gently. Over-mixing can cause a stiff batter.
The fresher the spices, the better flavor your muffins will have.
Gluten-free baking powder can be replaced with regular baking powder if not gluten-sensitive. For gluten-free, substitute with an extra teaspoon of baking soda.
Muffins are done when the tops have browned and a toothpick inserted in the middle comes out clean.