Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Made with a blend of cashew flour (or almond!) and tapioca flour for a super soft grain-free/gluten-free muffin. Lower in sugar too!

Getting into Monday with some MUFFINS.

But before we get into these carrot cake muffins did you guys have a good weekend? I spent the weekend in Detroit with my sisters + friends for bridesmaids dress shopping. And if you feel like we’ve already talked about bridesmaids dress shopping that’s because we probably have – I have three weddings I am in at the end of the year. Holy cannoli, I know. This trip was for my younger sister who will get married in December. 2018 is going to be an amazing but crazy year!

Anyways it was so nice to get away for the weekend – especially after being with a puppy all week. I always have the best time with my sisters (and friends!) and forget how much we laugh together. Granted there is some bickering in there too. But mostly laughing.

On weekends I stay home or if Drew and I don’t have any big plans, more often than not I find an excuse to do work of some kind. Which isn’t ever all that bad (I love what I do and love that I can call this blog my full-time) but having weekends away reminds me how important it is to surround myself with my favorite people more often. People that make you laugh for no good reason. You know what I mean?

Of course sometimes it’s hard to really force yourself to get out and make plans during the winter months. All I want to do is stay curled up on the couch in the cold weather. Thankfully we are ALMOST in the clear and warmer weather means we will be ready to start gathering again.

And more gathering means more food and reasons to bake! So let’s chat about these muffins, yeah!?

Paleo Carrot Cake Muffins

I’m back on the grain-free muffins and quick bread recipes. Baking with grain-free flours can have it’s challenges but I am always so delighted when a recipe turns out.

These carrot cake muffins were tested with both almond flour and cashew flour. Both turned out almost exactly the same. So if you can’t have almonds, cashew flour is the way to go here.

what you need

cashew flour or blanched almond flour

tapioca flour

baking soda

cinnamon

nutmeg

all spice

salt

eggs

oil

mashed banana or applesauce

maple syrup

coconut sugar (optional)

vanilla 

apple cider vinegar

carrots 

walnuts

And I love how simple this recipe is! Not fancy equipment needed – just mixing bowls and such. Well, and grater (or food processor) to shred carrots. The carrots aren’t optional here, obviously. 

The muffins take about 15 minutes in the oven.

Then it’s time for the cooling rack.

You see that texture though!? I could barely wait to dive in.

The spices, bits of carrot and walnut pieces… YUHUM.

I hope you guys make these!

Paleo Carrot Cake Muffins

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• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 15 minutesInactive Time: Total Time:
• Total Time: -25805485.583333 minute
• Yield: 12 muffins
• Category: breakfast
• Method: oven

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Description

Paleo Carrot Cake Muffins bursting with spice, carrots and crunchy walnuts. Made with a blend of cashew flour (or almond!) and tapioca flour for a super soft grain-free/gluten-free muffin. Lower in sugar too!

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Ingredients

• 2 cups cashew flour or blanched almond flour*
• 1/3 cup tapioca flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp all spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce (or 1 small banana, pureed**)
• 2 TBS coconut sugar*** (can omit; see notes)
• 3 TBS maple syrup
• 2 TBS oil (avocado, sunflower, macadamia, etc.)
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1/2 cup chopped walnuts

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Instructions

1. Preheat oven to 400º F; spray muffin pan with oil and set aside.
2. In large bowl sift cashew or almond flour (if possible) with tapioca flour. Whisk in baking soda, spices and salt. Set aside.
3. In medium bowl whisk together eggs, applesauce (or banana puree) and coconut sugar (if using). Add in maple syrup, oil, apple cider vinegar and vanilla. Whisk until combined.
4. Add wet ingredients into large bowl of dry ingredients. Stir until almost combined then add in shredded carrots and chopped walnuts. Batter will be somewhat thick and very wet.
5. Evenly disperse batter (I use my medium cookie scoop) into greased muffin pan, filling about 2/3 full.
6. Bake for 12-15 minutes, or until inserted toothpick comes out clean. Muffins should rise slightly and have golden edges.
7. Allow muffins to cool in pan for 10-15 minutes before using butter knife to gently remove. Transfer muffins to cooling rack to cool completely.
8. Store muffins in airtight container at room temperature, 3-5 days. Enjoy!

Notes

*Tested with both cashew flour and blanched almond flour; either will work.

**If using banana, blending into a puree is best.

***Feel free to omit coconut sugar f you don’t have much of a sweet tooth. But the maple syrup factors into the liquid ratio so don’t omit that. You can sub agave or honey if needed

_{nutrition approximate; calculated with blanched almond flour.}

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

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