“Hey, kids. Do you want some cake?”
Bet you can’t guess their answer.
So yeah, I made these muffins in a pop-over pan…and it’s basically like cake. Yep, what’s not to love??!?!
What I love about this recipe, is there is only 2 tablespoons of flax. So you get the nutritional benefits of it without the concentrated flaxy (yes, that’s a word) texture and taste.
Some people love it or hate it. You will love it in this recipe, I’ll tell you that.
SO let’s chat about this ‘frosting’…yes, I’m calling it that.
AND it’s PALEO!!!
People, this is amazing!
With 3 ingredients, you can make this everyday and put it on everything.
I mean, lick it off the knife 🙂
Carrots and oranges make a good combination. Add as much to the top as you’d like or enjoy them plain.
With a few leftover the next day, I reheated them in the oven…then broiled it for a crispy top.
And, they were eaten ALL up.
Paleo Carrot Cake Muffins
- 3 cups grated carrots
- 1/3 cup coconut oil
- 4 eggs, room temperature
- 1/4 cup maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons flax
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Prepare a pop-over pan with cooking spray. (A muffin tin works perfect too, if you don’t have a pop-over pan).
- Grate the carrots in a food processor and remove into a bowl. In the food processor, pulse the oil and eggs together – don’t over mix. Add the remaining ingredients and pulse until just combine.
- Add the carrots and egg and flour mixture together. Using a rubber spatula works best – folding it all together works great.
- Add the batter into the prepared pan – fill 3/4 of the way to the top.
- Bake for 25 minutes or until cooking in the center. Let cool in pan for 10 minutes, then finish cooling on a rack…or eat them 🙂
Coconut Butter “Frosting”
Combine: 2 tablespoons softened coconut butter, 1 tablespoon maple syrup, 1 teaspoon orange zest, and a pinch of salt. Mix until all together and is the consistency of whipped butter, that is smooth.
Use like butter and spread on a warm or room temperature muffin!