Paleo Carrot Cake Muffins
Here is a yummy and versatile recipe for Paleo Carrot Cake Muffins. I came up with these delicious muffins after requests from those who wanted to make some a special treat for bridal and baby showers, and brunches. Paleo Carrot Cake Muffins have substantial fiber and density, yet taste quite sweet. With the help of organic maple syrup, grated carrots and a special paytonspaleo ingredient (dried figs), they are unbelievably moist, chewy and satisfying.
These Paleo Carrot Cake Muffins have proven themselves to be a crowd-pleaser. Everyone in my taste testing group of nurse friends said they were one of the best muffins they had ever tasted. These little jewels are quite versatile in the fact that if you frost them with my Paleo Buttercream Frosting, they also make a delicious cupcake. This muffin’s solid consistency makes them ideal to make ahead and freeze for later. You can eat these knowing that they are an excellent source of vitamins A, C, beta carotene and full of fiber.
In order to get the sweetest taste from the carrots and the dried figs in this recipe, use the finest setting for grating or chopping your food processor has, (or hand chop them very fine). It was a snap to use a bag of the pre-washed and peeled mini carrots in the food processor for a perfect consistency.
Paleo Carrot Cake Muffins
- 1 1/2 cups almond flour
- 1/2 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 eggs
- 1/4 cup maple syrup -OR- honey -OR- 1/4 tsp SweetLeaf Liquid Stevia Drops -OR- you may use no sweetener and they are still yummy
- 2 TBS. walnut oil
- 1 1/2 cups very finely grated carrots
- 1/2 cup raisins
- 3/4 cup very finely chopped, (1)plumped dried black mission figs (cut off the stem) -OR- fresh, if figs are in season
- 2/3 cup finely chopped walnuts or pecans (optional, but much better with them I think)
(1)plumped = first cover some whole dried figs (about 20) with boiling water for about 10 minutes to “plump” them before chopping. Measure the 3/4 cup using the chopped figs, not the whole ones. Don’t pack them too tightly in the measuring cup, just fill it gently by spooning the figs in after they are chopped.
Mix all dry ingredients in a bowl, set aside. Beat eggs, maple syrup and oil until well blended. Add the egg mixture to the dry ingredients, then fold in the carrots, figs and nuts.
Fill parchment or foil muffin liners 3/4 way full. Bake at 350 ° for 30 – 35 minutes, or until knife tip or tooth pick comes out clean. Makes about 15 muffins.