Paleo Carrot Cake Muffins

Ingredients

For the muffins:

• 1 1/4 cups blanched almond our
• 2 tablespoons coconut our
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 2 large eggs, room temperature
• 1/3 cup extra virgin olive oil
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 cup peeled grated carrot

For the cream cheese frosting (optional):

• 2 ounces cream cheese
• 4 teaspoons pure maple syrup
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt
• Milk or cream, for thinning the frosting (optional)

Directions

Step 1

Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.

Step 2

In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.

Step 3

In a large bowl, mix together the eggs, oil, honey, and vanilla.

Step 4

Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Step 5

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

Step 6

Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!

Step 7

If making the cream cheese frosting, mix everything together until thoroughly combined. If it’s too thick for your liking, add milk or cream, one teaspoon at a time, until it reaches your desired consistency.

Step 8

Spread a thin layer of frosting on top of each cupcake or pipe a squiggle on each one. Cover and refrigerate if not planning to eat them within 4 hours.