Rustic Carrot Cake Muffins
A whole foods spin on classic carrot cake that's healthy enough to eat for breakfast!
Prep Time10 mins
Cook Time25 mins
Servings: 12 muffins
Ingredients
- 1 cup finely grated carrots packed
- 1 cup unsweetend applesauce
- 1/3 cup coconut oil melted
- 2 tsp lemon juice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flax seed
- 6 tbsp water
- 2 cups almond flour
- 1 cup oat flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/2 cup chopped walnuts *optional
- 1/2 cup shredded coconut *optional
Instructions
- Pre-heat oven to 350°F. Lightly oil a 12 cup muffin tin.
- To make the flax egg, mix the ground flax seed with water in a small bowl. Let sit for 5 minutes. Mix together carrots, applesauce, coconut oil, lemon juice, maple syrup and vanilla extract in a medium sized bowl. Fold flax egg into wet mixture.
- Whisk together the almond flour, oat flour, baking soda, salt, cinnamon and pumpkin spice in a large bowl.
- Fold wet mixture into the dry mixture until completely combined with least possible stokes. Add in chopped walnuts and shredded coconut if using.
- Fill muffin cups to the top. Bake for 25-30 mintues, or until tops are just browned. Let cool 10 mintues in pan. Enjoy!