Paleo Nut Free Carrot Cake Muffins
Try this Paleo Nut Free Carrot Cake Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup butter melted
- 2/3 cup maple syrup
- 6 large eggs
- 1/2 cup blueberries
- 1 cup coconut flour
- 2 cups carrots grated
- 1/2 cup dates
- Carbohydrate 20.2203583447208 g
- Cholesterol 252.170833359245 mg
- Fat 44.8154941970733 g
- Fiber 7.6275691503582 g
- Protein 9.46312166896756 g
- Saturated Fat 32.9097295800319 g
- Serving Size 1 1 -15 muffin (145g)
- Sodium 208.297222303976 mg
- Sugar 12.5927891943627 g
- Trans Fat 3.41020830747361 g
- Calories 499 calories
In a food processor combine coconut flour, salt, baking soda, and cinnamonPulse in eggs, butter, maple syrup, grated carrots and datesRemove blade from food processor and stir in blueberries by handScoop batter evenly into lined muffin tin(s)Bake at 350° for 25-35 minutesCool for 30 minutesAdd your cream cheese frosting (optional)
