I’ll never forget the first time I ever tried carrot cake. I was in the grocery store with my mom walking through the bakery section. They had a few samples out, and I took my first ever bite of carrot cake.
I was IN LOVE at first bite.
To this day, carrot cake is one of my favorite cakes. While carrots are one of the main ingredients, this cake tends to be extremely high in calories and sugar.
This Carrot Cake Muffin recipe has the same flavors and texture, but with an extreme healthy makeover! I love making cake into muffins to automatically create portion control. I also avoided the cream cheese frosting often found on carrot cake.
Have a muffin for breakfast on-the-go, or as an evening dessert option!
This recipe complies with the following diets:
- Paleo- yes
- SCD– yes
- Low FODMAP– mostly, however coconut flour is technically high FODMAP at 2/3 cup serving according to Monash University low FODMAP app. This recipe only contains 1/4 cup in the entire recipe (0.025 cups per muffin).
- Grain free- yes
- Gluten free– yes
- Dairy free- yes
- SIBO-Specific Diet- yes
- Keto- it can fit in a keto diet with 8.5g net carb per muffin
This recipe makes 10 muffins.
Per muffin (1/10 of the recipe): 227 calories, 18.5g fat, 11.5g carbohydrate, 3g fiber, 6g protein