Description
These moist, fluffy carrot muffins are made with cassava flour and carrots. This healthy Paleo muffins recipe is nut free, grain free, dairy free and great for breakfast or snack.
Ingredients
Scale
- 1 cup chopped raw carrots (150g)
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 2 Tbsp raw honey
- 1 tsp vanilla extract
- 1 cup cassava flour (145g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.
- Next, peel and chop carrots into about 1/2 inch "coins". Then, add them to your food processor or high powered blender.
- Blend the carrots until they are well pulverized. Then, add in the wet ingredients. Blend again, then add in the dry ingredients. Pulse the batter a few times before blending the mixture to a smooth, even texture.
- Scoop the batter into your lined muffin tin, filling each muffin slot nearly to the top.
- Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
- After baking, remove the muffins from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a wire cooling rack.
Notes
For best results, measure ingredients by weight (when given).
These muffins are not super sweet. For a sweeter taste, add another 1-2 tablespoons honey.