Description
These healthy carrot muffins are eggless, gluten free and paleo friendly. They're the perfect side to breakfast or hand held snack for toddlers.
Ingredients
Scale
- 1/2 cup cassava flour (75g)
- 1 tsp paleo baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup shredded carrot (85g)
- 1/2 cup unsweetened almond butter
- 2 Tbsp honey (maple syrup for vegan)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup water
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients. This includes: cassava flour, baking powder, cinnamon, nutmeg and salt.
- Mix in the wet ingredients. This includes: shredded carrot, almond butter, honey, vanilla, apple cider vinegar and water. Stir batter until well combined.
- Scoop batter into a miniature silicone muffin pan. Each muffin contains about 2 tablespoons of batter, making 12 muffins.
- Place the pan in the oven and bake at 350 degrees F for 25-28 minutes.
- Remove muffins from the oven and cool in pan for 10 minutes, then transfer to a wire cooling rack.
- Best stored in fridge up to one week.