Paleo Carrot Ginger Muffins
Prep time; 15 minutes; cook time: 20 minutes; total time: 35 minutes
Yield: 18 regular muffins
Ingredients
- 1.5 C finely shredded carrots
- 3 organic large eggs
- 4 tbsp apple or carrot juice
- 4 tbsp coconut oil, melted
- 1/2 C molasses
- 2 tsp vanilla extract or powder
- 3 C almond flour
- 3 tbsp coconut flour
- 1 tbsp powdered ginger
- 1.5 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp allspice
- 1 tsp nutmeg
- 1 tbsp grated, pressed or minced fresh ginger
- 1/2 C candied ginger, chopped (omit if strictly paleo unless you can find ginger that has been candied with natural sugar)
- 2/3 C raisins
- 2 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350°F and line a regular muffin tin with baking cups
- Whisk together the carrot, egg, juice, coconut oil, molasses, grated fresh ginger and vanilla extract/powder
- In a separate bowl, mix together the almond flour, coconut flour, spices, baking soda and salt
- Gently mix the wet and dry ingredients together until just combined
- Stir in the raisins and candied ginger if using
- Fill prepared muffin cups with the batter ⅔ full
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean
- Cook on a wire rack, store on the counter for 2-3 days, in the fridge for up to a week and in the freezer for up to 3 months
Enjoy!
Paleo Carrot Ginger Muffins