Carrot Cake Muffins

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!

Diets

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

Nutrition Facts

This recipe makes 10 muffins.

Per muffin (1/10 of the recipe): 227 calories, 18.5g fat, 11.5g carbohydrate, 3g fiber, 6g protein

Carrot Cake Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 10 muffins

Serving Size: 1 muffin

Calories per serving: 227

Fat per serving: 18.5

Carbs per serving: 11.5

Protein per serving: 6

Fiber per serving: 3

Carrot Cake Muffins

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3 large eggs
  • 1/4 cup honey*
  • 1 teaspoon vanilla extract
  • 1/3 cup melted coconut oil
  • 1 1/2 cup shredded carrots
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Grease a 12-cup muffin tin and set aside.
  2. Mix together the almond and coconut flour, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix together the eggs, honey, vanilla, and oil.
  4. Combine the wet and dry ingredients. Then, toss in the shredded carrots and walnuts and mix together.
  5. Fill the muffin tin. This recipe makes ~10 full size muffins. You can make smaller muffins to fill up all 12 cups. Bake for ~30-minutes or until a toothpick inserted comes out clean. Allow 10-minutes to cool before eating.

Notes

*Use maple syrup if you're following the low FODMAP diet. Use clover honey if you're following SCD or SIBO-Specific diets. Replace with liquid stevia (30-drops) if you're following the keto/low-carb diet.

https://nutritionbyerin.com/carrot-cake-muffins/