Carrot Cake Muffins
Carrot cake muffins are easy and so delicious! These are healthy and satisfying enough to eat for breakfast, especially when topped with my favorite non-dairy cream cheese. Follow Your Heart brand non-dairy cream cheese is delicious enough that you won’t miss the conventional version. The recipe contains only honey and no refined sugars which should make any mom or baker happy. As always, use organic ingredients when possible. These muffins are gluten-free, dairy-free, and contain zero refined sugar.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ¼ cup honey
- 3 eggs at room temperature
- 2 teaspoons pure vanilla extract
- 11/2 teaspoon cinnamon
- ½ teaspoon lemon zest
- ½ teaspoon nutmeg
- ½ cup unsweetened applesauce
- 1 cup shredded carrot 1 large carrot
- ½ cup unsweetened shredded coconut
- ¼ cup raisins
- ¼ cup chopped pecans
- Additional chopped pecans and coconut for topping optional
- Non-Dairy Cream Cheese (Follow Your Heart brand)
Instructions
Preheat oven to 350 degrees.
In a large bowl add the wet ingredients first (eggs, applesauce, pure vanilla extract, and honey) then add the dry ingredients (almond flour, baking soda, baking powder, cinnamon, nutmeg, lemon zest). Mix until fully combined.
Add shredded carrots, coconut, pecans, and raisins to almond flour mixture and stir until fully combined.
Scoop batter into a lined muffin pan. The batter will be thick.
Top muffins with chopped pecans and coconut. (optional)
Bake for 23-26 minutes. Please watch your oven because all ovens are different.
Remove and check centers with a toothpick. The toothpick should come out clean.
Allow cooling before serving.
Store in an airtight container. Refrigerate or freeze for longer-term storage.
Top with a non-dairy cream cheese-like Follow Your Heart brand! Yum.
Enjoy!
