GLUTEN FREE CARROT CAKE MUFFINS

The perfect dessert (but also breakfast) for when you're craving something sweet but not sugary.

INGREDIENTS & EQUIPMENT

2 bananas, mashed

3 eggs, room temp

3 tbsp coconut oil

¼ cup almond milk

⅓ cup almond butter

1 tsp vanilla extract

2 dates, chopped and remove pits

⅓ cup coconut flour

1 tsp cinnamon

¼ tsp baking powder

¼ tsp baking soda

⅓ cup shredded carrots

handful of raisins, optional

Measuring cups and spoons

12-count muffin tin

Stand Mixer

Mixing bowls

METHOD

MIX bananas, eggs, coconut oil, almond milk, almond butter, vanilla, and dates in a stand mixer

ADD dry ingredients - coconut flour, cinnamon, baking powder, and baking soda - mix it until well combined

SCOOP into muffin tin (if you use a ¼ cup to measure, it fits perfectly into 12 muffins) 

BAKE at 350F for 20-25 min

NOTES

LEFTOVERS: Store in an airtight container on the counter or in the fridge

GLUTEN FREE CARROT CAKE MUFFINS

REVIEWS

© 2020 by Emma Gabay