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Chocolate Carrot Cake Muffins Recipe
If you love rich chocolate bread and sweet carrot cake, enjoy the best of both worlds with these fluffy, flavorful muffins! Packed with fiber and essential minerals, they're the perfect morning bite or afternoon snack.
INGREDIENTS2 cups almond flour |
DIRECTIONSPreheat oven to 350°F and line a muffin tin with paper cups. Makes 8-10 muffins
Submitted by Julia Trigo | Delight Fuel |
If you love rich chocolate bread and sweet carrot cake, enjoy the best of both worlds with these fluffy, flavorful muffins! Packed with fiber and essential minerals, they're the perfect morning bite or afternoon snack.
Ingredients
- 2 cups almond flour
- 1 cup shredded carrots
- ½ cup tapioca flour
-
¼ cup Navitas Organics Cacao Powder
- 3 organic eggs
- ¼ cup cashew milk
- ¼ cup coconut oil, melted
- ⅔ cup coconut sugar
- ¾ tsp. baking soda
- ½ Tbsp. cinnamon
- ¼ tsp. nutmeg
- Nut butter of choice, for topping (optional)
Directions
- Preheat oven to 350°F and line a muffin tin with paper cups.
- In a medium bowl, add eggs, milk and melted coconut oil, and whisk until combined.
- In a separate bowl, add dry ingredients. Add wet ingredients and mix until combined
- Fold in shredded carrots.
- Transfer to muffin tin, filling each cup almost to the top. Swirl nut butter on top, if desired, and bake for about 25 minutes. Store leftovers in an airtight container.