Serves: Makes 12 muffins
  • 1 ¼ cup almond flour
  • ⅓ cup coconut flour
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • 4 eggs
  • ⅓ cup honey
  • ½ cup mashed ripe banana (about 1 medium)
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup chopped walnuts
  1. Preheat oven to 350° F. Grease a 12 cup muffin tin or line with paper liners. (If using liners, the muffins must be completely cooled before eating or they will stick to the liner.)
  2. In a small bowl combine the almond flour, coconut flour, baking soda, salt, cinnamon, and allspice.
  3. In your mixer bowl, beat together the eggs, honey, banana, and vanilla, about 1 minute.
  4. Add the carrot and mix to incorporate.
  5. With the mixer on low, slowly add the dry ingredients and mix until moistened. Stir in the chopped walnuts.
  6. Spoon into prepared muffin tin and bake at 350° about 20 minutes or until done in the center.

These healthy carrot muffins are easy to make, moist, and flavorful. We love them for an easy breakfast or snack. They're gluten and dairy free and paleo!

Author: Linda Etherton

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