Carrot Cake Muffins (Paleo, GAPS, SCD, grain free, dairy free, refined sugar free)
Serves: 20 muffins
  • 12 Medjool dates, pitted and roughly chopped
  • ½ cup blanched almond flour (I use Honeyville)
  • 1 cup almond butter
  • 1 cup unsweetened applesauce
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2½ cups grated carrots
  • 1 cup raisins
  • chopped walnuts (optional)
  1. Preheat oven to 350F.
  2. Place dates, almond flour, and almond butter into blender or food processor. Blend until everything is pasty and well-combined.
  3. Add the next seven ingredients (through baking soda) and blend until smooth.
  4. Next, add grated carrots and raisins and pulse a few times to combine.
  5. Line muffin tins with paper liners. Fill three-fourths full with batter.
  6. If desired, sprinkle tops wth chopped walnuts.
  7. Bake for 20-25 minutes.
  8. Refrigerate leftovers in an airtight container.
Recipe by my BIG FAT grain free life at