These carrot cake muffins double as a nutrient packed breakfast staple and a decadent dessert. They are moist, hearty and full of flavor…and did I mention, they are healthy?!
Carrot cake for me is associated with Easter and the Spring season in general! I absolutely love carrot cake, but don’t always love the nutrition stats! Something that has the potential to be extremely healthy (think carrots, pineapple and walnuts) is loaded with processed white flour and sugar making it a typical unhealthy dessert.
I decided to adapt this recipe, replacing some of the unhealthy ingredients with healthier alternatives, and make it in the form of muffins so that they could be eaten for breakfast or for a midday snack. By replacing white flour with almond flour, the carbs are significantly decreased, and the nutrient content is boosted. I used organic maple syrup in place of sugar, which provides a fantastic flavor and also helps to moisten the batter. Overall, the almond flour provides a nutty flavor and dense texture, while the addition of crushed pineapple contributes to the extreme moistness! These would serve as a great dessert by adding a simple cream cheese frosting glaze as well. As an added bonus, these babies are gluten free and contain no processed white sugar. Enjoy!
- 2 cups Almond Flour
- 1 cup Oat Flour
- 1 tsp sea salt
- 1 tsp baking soda
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 4 eggs
- ⅓ cup maple syrup
- ¼ olive oil
- 3 cups carrots, shredded
- ½ cup raisins
- ½ cup crushed pineapple
- Preheat oven to 325.
- Mix dry ingredients together in a bowl (Flours, salt, baking soda, cinnamon, nutmeg) and set aside
- Beat eggs, olive oil and maple syrup together with a whisk.
- Add in carrots, raisins and pineapple
- Add dry ingredients to wet ingredients and stir until fully incorporated.
- Place into lined muffin cups- makes about 15 muffins when cups are filled
- Bake for 25 minutes