Paleo cinnamon-carrot muffins

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Since last week was Valentine’s Day, I needed (read carefully I said “needed”) to make some muffins to celebrate. I tried several paleo recipes but they didn’t work out for me. I still have to master the recipes that require almond flour.

These are the ingredients that I used for mine: 

– 2 cups almond flour

– 4 tbsp. coconut flour

– 3 egg whites and 1 yolk

– 4 tbsp. melted coconut oil

– 3 tbsp. homemade applesauce

– 4 tbsp. raw stevia powder

– 1/3 cup grated carrots

– 1/4 cup almond milk

– 1 tsp. vanilla

– 1 tbsp. ground cinnamon

– 1 tsp. baking soda

– 1/3 cup walnuts (add more if you wish)

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Instructions:

– Pre-heat the oven to 350°F (175°C).

– Beat the egg whites to a meringue-style mix.

– In another bowl mix all the ingredients except the carrots and walnuts.

– Add the egg white mix to your bowl with the carrots and walnuts.

– Add the mix to 6 separate muffin linens (I bought mine at Tiger)

– Cook for 20 min (or until you insert a toothpick and it comes out dry).

– Let cool and enjoy 🙂

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5 thoughts on “Paleo cinnamon-carrot muffins

  1. Pingback: Carrot cake: crowd pleaser | The Golden Limoncello

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