Healthy carrot muffins are sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. You won’t find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.
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- 2 medium ripe bananas, mashed
- 1 cup grated carrots
- 2 tablespoons coconut oil, melted
- 4 large eggs
- 1 cup almond flour (almond meal)
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon each: ground allspice, ginger, cloves, and sea salt
- 1 cup each: shredded, unsweetened coconut, chopped walnuts, and raisins
- Preheat your oven to 350 degrees. Line a 12-cup muffin tray with liners.
- Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine.
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins.
- Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
To make some honey cream cheese frosting, whip 2 tablespoons of soften cream cheese with 1 tablespoon of honey.
If you try to peel off the muffin liners before the muffins are cool, they will stick together. Wait until the muffins have cooled properly and they will peel off easily.