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Supergut Carrot Cake Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

  • 12-hole muffin pan

Ingredients
  

  • 2 cups blanched almond flour
  • ¼ cup sweetener for Keto or Supergut use ChocZero maple syrup
  • ½ cup unsweetened plain yogurt such as my homemade coconut yogurt
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • ¾ cup shredded carrots or a combination of shredded carrots and zucchini
  • ½ cup unsweetened coconut flakes
  • ½ cup walnuts or pecans optional
  • ½ cup raisins optional
  • ¼ tsp sea salt

Instructions
 

  • Preheat the oven to 350 °F and line the muffin pan with paper liners, or grease each hole.
  • Combine the almond flour, sweetener, yogurt, eggs, spices, carrots, coconut, and optional ingredients in the bowl of a stand mixer. Mix on medium speed until fully combined.
  • Scoop the batter into the muffin cups. Bake for 25-30 minutes, until firm to the touch and golden on top. Remove the pan from the oven.
  • Tilt each muffin so that the bottom can vent while cooling. When cool serve immediately or freeze for later consumption.
Keyword dairy-free, GAPS Diet Friendly, gluten-free, grain-free, Keto, legume-free, lower histamine, MCAS, nut-free, refined-sugar-free, SCD, Specific Carbohydrate Diet friendly, sugar-free