Last Updated on September 3, 2016
Awhile ago, I posted a recipe review of Against All Grain‘s Breakfast Cookies, a continued favorite of our family. After eating these cookies for the umpteenth time, I wondered if I could rework the recipe to make a carrot cake muffin. One of the things I love about Danielle’s Breakfast Cookie is that it relies solely upon dried fruit to sweeten it. I don’t feel guilty for eating them, because they are truly nutritious, high in protein and sooooo good!
After some trial and error, I came up with this recipe for Carrot Cake Muffins. I hope you enjoy them as much as we do. I prefer to use Honeyville blanched almond flour because it’s a finer grind than others on the market.
Carrot Cake Muffins (Paleo, GAPS, SCD, grain free, dairy free, refined sugar free)
Author: Jen/ my BIG FAT grain free life
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)
- Preheat oven to 350F.
- Place dates, almond flour, and almond butter into blender or food processor. Blend until everything is pasty and well-combined.
- Add the next seven ingredients (through baking soda) and blend until smooth.
- Next, add grated carrots and raisins and pulse a few times to combine.
- Line muffin tins with paper liners. Fill three-fourths full with batter.
- If desired, sprinkle tops wth chopped walnuts.
- Bake for 20-25 minutes.
- Refrigerate leftovers in an airtight container.