Carrot Cake Muffins

I have been reading, testing, and rejecting recipes for Carrot Cake Muffins for the longest time. Many of the recipes I found were loaded with agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and can be prepared very quickly in a food processor. Let me know how you like it.

Carrot Cake Muffins Recipe

Makes about 12 muffins

Ingredients

• 2 cups almond flour
• ½ teaspoon kosher or sea salt
• 2 teaspoons aluminum free baking powder
• 1 tablespoon Cinnamon
• 1/2 to 3/4 teaspoon powdered concentrate Stevia
• ¼ to ½ teaspoon freshly grated nutmeg
• 1 scant pinch of cloves
• ½ cup melted organic butter
• 1 tablespoon vanilla (no sugar – check the label)
• ½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)
• 4 extra large or 5 large organic free range eggs
• 1 ½ cups grated organic carrots
• ½ cup chopped raw pecans or walnuts.

Directions

1. Put all dry ingredients (flour, salt, baking powder, cinnamon, stevia, nutmeg and cloves) into a food processor to combine. Add butter, vanilla, almond milk, and eggs.
2. Process all ingredients to combine into a slightly wet batter.
3. Pour the batter into a bowl over the carrots and walnuts. Stir to mix.
4. Divide into 12 muffin cups lined with paper or silicone liners.
5. Bake at 350 degrees for 25 to 30 minutes.

Original recipe available on GoodFood.