Paleo Carrot Cake Muffins
Ingredients
-
1
unit
egg
-
1
cup
almond butter
-
8
dates
pitted
-
2
tbsp
grassfed butter, melted
-
1
unit
banana, mashed
-
⅓
cup
almond flour
-
1
tsp
nutmeg
-
1
tsp
blackstrap molasses
-
pinch
unit
salt
-
½
tsp
baking soda
-
1
tsp
apple cider vinegar
-
3
carrots
grated
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment or silicone liners.
- In a large mixing bowl, whisk the egg.
- Add the almond butter and mix it with the egg.
- Incorporate the date paste, mashed banana, melted butter, molasses, and nutmeg, stirring until combined.
- Stir in the almond flour until well mixed.
- Add the baking soda and pour the apple cider vinegar over it to create fizz, then mix everything together.
- Fold in the grated carrots.
- Spoon the batter into the muffin pan, filling each liner about ⅔ full.
- Bake for about 27 minutes, or until the edges are browned and a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool before serving.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
12g
Total carbohydrates
22g
Total protein
5g
Sodium
150mg
Cholesterol
70mg
You might also like