Imagine starting your day with a mouthwatering muffin that's not just delicious, but also packed with nutrition and completely paleo-friendly! These Paleo Carrot Breakfast Muffins are about to become your new morning obsession, offering a perfect blend of sweet, spicy, and wholesome goodness that will make your taste buds dance and your body thank you. Forget boring, bland health foods – this recipe is a game-changer that proves healthy eating can be incredibly satisfying and irresistibly tasty!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 2 large carrots, grated
- 1/4 cup honey
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- Wash and peel the carrots. Using a box grater or food processor, grate the carrots finely. Set aside.
- In a large mixing bowl, crack the eggs and whisk them until well beaten and slightly frothy.
- Add honey to the eggs and mix thoroughly until completely incorporated.
- In a separate bowl, combine almond flour, baking soda, cinnamon, and salt. Mix dry ingredients well to ensure even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
- Carefully fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use fresh, organic carrots for the best flavor and maximum nutrition.
- Make sure to grate carrots finely to ensure even distribution and smooth texture.
- Don't overmix the batter – this can make your muffins tough instead of tender.
- For extra flavor, consider adding optional mix-ins like chopped walnuts or a sprinkle of shredded coconut.
- Use a light hand when folding ingredients to keep the muffins light and fluffy.
- Check muffins a few minutes early to prevent overcooking – every oven is slightly different.
- Let muffins cool completely before storing to prevent moisture buildup.
- These muffins freeze beautifully – make a double batch and freeze for quick breakfasts!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 7g
Fat: 14g
Saturated Fat: g
Cholesterol: 70mg
