Carrot cake muffins
My toddler asked me to make some healthy carrot cake cupcakes (“Let’s make cupcakes, Mommy! I no like cookies. Carrot cupcakes!”). I was stoked that she was interested in helping me bake so we got to work. Only problem was that we had all the ingredients except enough eggs (our recipe takes an entire dozen!) and we wanted to keep our baking experience spontaneous (without a trip to the store)…so we decided to improvise!
If you’ve ever cooked with coconut flour, you know how risky it can be to improvise. Thankfully, it worked out for us and these muffins are SUPER AWESOME!
- 6 eggs
- 4 Tablespoons melted butter (or at least softened)
- 1/2 cup coconut flour
- 1 cup shredded carrots
- 1/2 cup raisins
- 1/2 cups of finely chopped pecans or walnuts
- 1/2 tsp baking powder
- 2 Tbs honey or coconut sugar (or erythritol)
- 30 drops vanilla stevia (or you can omit the stevia and add more of your preferred sweetener, probably another tablespoon)
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- a pinch of nutmeg
- Get out 2 big bowls. Mix the coconut flour and baking powder in one and all the other ingredients in the other bowl (it is easiest to add the chunky ingredients last–nuts, raisins & carrot shreds).
- Grease muffin pans with butter and preheat oven to 400 degrees.
- Fill muffin cups about 3/4 of the way with batter and bake for 15-17 mins. Tops should be slightly darker, but inside really moist. Makes 12 muffins.
Optionally, you can top these muffins with cream cheese or cream cheese sweetened with vanilla stevia (to taste). Or smear some grass-fed butter on there. Otherwise, they are FABULOUS on their own and are gluten-free-grain-free & dairy-free. My daughter literally ate 4 of them in one day.
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