I absolutely love carrots! My co-workers can attest to this as I’m often found sitting at my desk, chomping away at these beautiful orange sticks.
I ended up grating too many carrots for a noodle dish and decided they could be put to an even greater use!
Luckily, I always have essential paleo baking ingredients like coconut flour, almond flour, flaxseed meal, coconut oil, coconut butter, etc. in my cupboard.
Experimenting is the norm in my kitchen. 🙂
I made a small batch of 3 muffins…because let’s be honest, I love baking and can’t have TOO many treats to munch on.
But you can always double up (or triple) the ingredients to make a larger batch!
Ingredients: 
- 1/2 cup grated carrots
- 1 egg
- 2 tbsp coconut cream (or coconut oil)
- 1 tbsp sugar-free almond butter
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 1 tbsp flaxseed meal
- 1 tbsp arrowroot flour (or tapicoa starch)
- 2 tbsp raisins
- 1/2 tsp baking soda
- 1/4 tsp celtic sea salt (or regular table salt if you wanna skip out on some essential minerals 😉 )
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
Toppings: 1 tbsp coconut sugar, 3 tbsp warmed coconut butter, 2 tbsp dried coconut flakes
Recipe:
- Pre-heat your oven to 375 degrees F.
- Mix together all of your dry ingredients (coconut flour, flaxseed meal, arrowroot flour, baking soda, salt, cinnamon and nutmeg). Set aside.
- Add your wet ingredients together (egg, vanilla extract, almond butter and coconut cream) to your grated carrots.
- Gently mix in your dry ingredients with your wet ingredients. *If you prefer a sweet breakfast muffin, you can now add about 3 tbsp of sugar to the recipe.*
- Fold in your raisins to the mixture.
- Spoon your mixture into your muffin tin (remember, this makes about 3 muffins!)
- Sprinkle a bit of coconut sugar on the top of each.
- Bake for about 12 minutes, but watch your muffins as I often find that coconut flour (and paleo goodies in general) cook faster!
- When the muffins are still slighty warm, add coconut butter (about 1 tbsp each) on the top. Sprinkle coconut flakes and extra nutmeg/cinnamon if you like!
Enjoy!
