Recipe for dairy and gluten free Carrot Cake Muffins – yum!
2½ cups almond meal
½ cup desiccated coconut
1 tsp baking soda
2 tsp. cinnamon
pinch of himalayan salt
pinch of nutmeg if you wish
3 eggs, beaten
3 carrots, peeled
¼ cup coconut oil, melted.
¾ cup walnuts/pecans, chopped
½ cup sweeter of choice: raw honey, maple syrup or stevia granules
Preheat oven on bake to 180 degrees.
In a large bowl, combine almond flour, coconut, baking soda, salt and cinnamon.
In a food processor, combine the wet ingredients.
Add mixture from food processor (the wet ingredients) to dry mixture in the large bowl and combine thoroughly.
Fold in nuts.
Spoon mixture into paper lined muffin tins.
Top with pecan nuts, sprinkle of coconut and or a drizzle of almond butter (I did that and it was yum)
Bake for 30-40 mins – depending on your oven.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.