Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.
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)
Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.
In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.
In a large bowl, mix together the eggs, oil, honey, and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
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!
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.
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.
Makes 8 muffins — Recipe from texanerin.com