Consider this a warning: these Paleo carrot muffins are addicting. These wholesome treats are not only flavorful and perfectly sweetened, but they are also generous in carrot content and packed with nutrients.
Carrots are rich in vitamin A and antioxidants; they also contain fiber, potassium and a host of other vitamins and minerals. Although we’re all aware of carrots’ reputation for supporting eye health, even more powerful are the studies that show how the antioxidants in carrots help fight against cardiovascular disease and various forms of cancer. Other health benefits of carrots include promoting healthy skin, preventing the effects of aging, improving immune function, and regulating blood sugar.
So if you’re looking for a no-fuss recipe this time of the year, these nutritious and delicious muffins will hit the spot. They are a perfect treat to enjoy on Easter morning or as an occasional indulgence any time of the year. Happy Easter!
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- 2½ cups shredded carrots (about 3-4 medium-sized carrots)
- ½ cup coconut flour
- ¾ tsp baking soda
- ¼ tsp Celtic sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins
- 5 pasture-raised eggs
- ⅓ cup unrefined coconut oil or pastured butter, melted (use coconut oil for dairy-free option)
- ½ cup raw honey or pure maple syrup (I prefer honey for a more robust flavor)
- 1 tsp pure vanilla extract
- 1 tsp raw apple cider vinegar
- (Note: I suggest using organic ingredients when possible and using them at room temperature.)
Shred carrots in a food processor. Set aside, along with raisins. Preheat oven to 350 degrees F and line a muffin pan with 12 liners.
In a medium bowl, combine coconut flour, baking soda, sea salt, cinnamon and nutmeg. Be sure to mix in baking soda thoroughly.*
In a large bowl, combine eggs, oil or butter, honey or maple syrup, vanilla extract and apple cider vinegar. Mix well.
Add dry ingredients into wet ingredients and mix thoroughly (I use an electric mixer). Once mixed, stir in carrots and raisins by hand.
Scoop batter into muffin cups (I like using this scoop) and fill at least ¾ of the way high (this will produce approximately 10-12 muffins, depending on how high you fill the cups). Bake at 350 degrees for 22-25 minutes or until an inserted toothpick comes out clean.
Let cool and enjoy! Store leftovers in an airtight container in the refrigerator.
*The purpose of this is to prevent a chemical reaction between the carrots and the baking soda which could cause your muffins to form green specks after baking. Don’t be alarmed if this happens anyway…it’s harmless!