Imagine biting into a moist, perfectly spiced muffin that tastes like a decadent dessert but secretly packs a nutritional punch! These Carrot Almond Cake Muffins are about to revolutionize your breakfast or snack time, proving that healthy eating can be absolutely irresistible. With a magical blend of almond flour and fresh carrots, these muffins are not just a treat for your taste buds, but a wholesome indulgence that will leave you craving more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup grated carrots
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, grated carrots, sugar, baking powder, baking soda, and salt. Stir the dry ingredients together until well mixed.
- In a separate bowl, whisk together the melted coconut oil and vanilla extract until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature. Enjoy your delicious Carrot Almond Cake Muffins!
Tips
- Use fresh, finely grated carrots for the best moisture and texture. Avoid pre-shredded carrots, as they can be too dry.
- Don't overmix the batter! Stir just until the ingredients are combined to keep the muffins tender and light.
- For extra flavor, consider adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- Check your muffins a few minutes early to prevent overcooking. Every oven is slightly different, so start checking at the 18-minute mark.
- Let the muffins cool completely before storing to prevent condensation, which can make them soggy.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 0mg
