These Paleo Carrot Cake Muffins are paleo-friendly, gluten-free, grain-free, and make the perfect gluten free Easter treat!
It’s April Already?
Welcome to April my friends! Wait.. it’s April already? I’m really not quite sure how that happened (maybe I actually hibernated all winter).
While the year is flying by faster than I can keep up with, this actually is my favorite time of the year. I really dig spring, the slightly warmer temps, all the flowery vibes, almost my birthday – did I also mention it’s good to see the sun past 4pm again?
I also love this time of year because Easter. Easter is such a fun holiday that gets the family together. It also gets the kids wired up on candy. While I don’t know the joys of having a child on a sugar high, I do know Easter is also a great time for gathering together with the family and enjoying a feast, as well as dessert.
Enter in paleo carrot cake muffins. A slight adjustment off of the almond flour zucchini bread recipe, these paleo carrot cake muffins taste like the out-of-the box variety, and are perfect for those on the paleo diet looking for a little Easter treat!
Paleo Carrot Cake Muffins
These paleo carrot cake muffins are made with Trader Joe’s almond meal. A 16-ounce bag is fairly inexpensive, and when I am not in a cooking frenzy will last me awhile. The almond meal also seems to give these muffins a nice slightly crunchy texture, opposed to using regular almond flour.
If you want to add in some additional flavor and protein, feel free to use Vital Proteins Vanilla Collagen Peptides. I used Wild Foods Wild Vanilla Powder, and it worked perfect with the ground cloves and cinnamon.
For the icing I just used Simple Mills Vanilla Frosting. You can find it at Sprouts or your local health food store. You can also order it off of their website or Thrive Market.Print
This delicious paleo carrot cake muffins are a great gluten free treat to celebrate Easter or anytime!
- 1 1/2 cups Trader Joe’s Almond Meal
- 1 cup shredded carrots
- 1/2 tsp. ground cloves
- 2 tsp cinnamon
- 1/2 tsp Wild Foods Vanilla Powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup coconut nectar (or honey)
- 3 eggs
- 1 large mashed avocado
- Pre heat the oven to 350 degrees. Place the cupcake liners in a cupcake tray.
- Using a hand grater or food processor, grate 2 large carrots. Use a paper towel to soak up the water from the carrots before adding to the mix.
- In a large mixing bowl, mash up the avocado until it is pretty mashed. Add in the eggs and honey, and combine for 1 – 2 minutes. Slowly add in the carrots, and mix for an additional minute.
- In a separate, smaller bowl, combine the almond meal, ground cloves, cinnamon, vanilla powder, sea salt and baking soda and combine. Add the dry ingredients to the wet mixture slowly, until all ingredients are fully combined.
- Using a large spoon, pour the mix into the cupcake liners (I filled mine about 3/4 of the way full and they rose perfectly).
- Place in the oven for 30 to 35 minutes, or until a toothpick can be inserted and removed cleanly.
- Let cool before placing the icing.
I use a canned icing for these muffins, but feel free to use your own creations!
- Serving Size: 1 muffin
- Calories: 153
- Sugar: 6.9g
- Sodium: 229mg
- Fat: 9.7g
- Saturated Fat: 1.3g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.4g
- Protein: 5.1g
- Cholesterol: 46.5mg
Keywords: carrot cake, carrot cake muffins