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 your oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all the dry ingredients. This includes the cassava flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Mix in the wet ingredients. This includes the shredded carrot, almond butter, honey, vanilla, apple cider vinegar and water. The batter IS thick!
- Scoop the batter into a miniature silicone muffin pan. Each muffin slot should contain about 2 tablespoons of batter, making 12 muffins.
- Place the muffins in the oven and bake at 350 degrees F for 25-28 minutes.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, then transfer them to a wire cooling rack.
- Store in an airtight container in the fridge up to 10 days.