Rendezfood

Carrot Cake Muffins

CARROT CAKE MUFFINS

METHOD: 

  • Preheat oven to 350 F.
  • Place muffin liners in pan. 
  • Combine eggs, honey, oil, and vanilla.  
  • Whisk almond flour, salt, pumpkin spice, and baking soda in separate bowl. 
  • Add to wet ingredients, then stir in carrot pulp. 
  • Fill liners with batter. 
  • Bake 20 minutes. 

INGREDIENTS: 

  • 3 eggs 
  • 1/4 c coconut oil 
  • 3-4 tbsp honey
  • 1 tsp pure vanilla extract 
  • 1 1/2 c almond flour
  • 1 1/2 c carrot pulp (or 2-3 shredded carrots) 
  • 1/4 tsp salt 
  • 2 tsp pumpkin spice 
  • 1/2 tsp baking soda