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These muffins are delicious and super easy to blend together and pop into a muffin tin. Many paleo desserts use nut flours, so if you happen to have a nut allergy, this recipe is perfect for you!
Also, be sure to check out how to make the easy cream cheese frosting with only four ingredients. Enjoy!
Paleo Nut Free Carrot Cake Muffins
Author: Melissa Malinowski, ND
Serves: 12-15 muffins
Ingredients
- 1 cup coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- 6 large eggs
- ½ cup butter, melted
- ⅔ cup maple syrup
- 2 cups carrots, grated
- ½ cup dates
- ½ cup blueberries
Instructions
- In a food processor combine coconut flour, salt, baking soda, and cinnamon
- Pulse in eggs, butter, maple syrup, grated carrots and dates
- Remove blade from food processor and stir in blueberries by hand
- Scoop batter evenly into lined muffin tin(s)
- Bake at 350° for 25-35 minutes
- Cool for 30 minutes
- Add your cream cheese frosting (optional)
This site may contain Amazon or other affiliate links that pay a small commission if you purchase through my links, but it's the same low cost for any purchases. See my full affiliate disclosure here.
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