Carrot Cake Muffins (Paleo, GAPS, SCD, grain free, dairy free, refined sugar free)
- Yield: 20 muffins 1x
Ingredients
Units
Scale
- 12 Medjool dates, pitted and roughly chopped
- 1/2 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
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups grated carrots
- 1 cup raisins
- chopped walnuts (optional)
Instructions
- 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.