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 readers asking for a treat for bridal showers, and brunches that could be held by hand. These not too sweet muffins have substantial fiber and density, yet are quite tasty. With the help of organic maple syrup, raisins, grated carrots and dried figs, they are unbelievably moist, chewy and satisfying.
These Paleo Carrot Cake Muffins have proven themselves to be quite popular. Everyone in my taste testing group of nurse friends said they were one of the best muffins they had ever tasted. These delicious fruit filled muffins are quite versatile. If you frost them with my Paleo Buttercream Frosting, they also make a delicious cupcake. These Paleo Carrot Cake Muffins have a solid consistency which makes them ideal to make ahead, and freeze for later. You can eat these nutritious muffins knowing that they are an excellent source of vitamins A, C, beta carotene and are 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 finely). 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
- Prep time: 20 minutes
- Cook time: 25 minutes
- Servings: 12 muffins
- 1 1/2 cups almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 large eggs
- 1/4 cup organic maple syrup or honey or 20 drops SweetLeaf Liquid Stevia (you may also use no sweetener and they are still yummy)
- 2 TBS. walnut oil, coconut oil, melted butter, ghee or oil of choice (I use walnut oil)
- 1 1/2 cups finely grated carrots
- 1/2 cup dark or golden raisins
- 3/4 cup very finely chopped plumped dried black mission figs or fresh figs
- (optional) 2/3 cup walnuts or pecans, finely chopped (I think they taste best with nuts)
plumped = Cover some whole dried figs (about 20) with boiling water for about 10 minutes to “plump” them before finely 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.
1. Pre-heat oven to 375°.
2. Combine all dry ingredients in a large bowl, set aside.
3. Beat eggs, maple syrup and oil of choice until well blended. (My hand-held immersion blender works great for this.)
4. Mix the egg mixture into the dry ingredients, then stir in the carrots, figs, raisins and nuts.
5. Using paper liners or a well-greased muffin tin, fill cups 3/4 way full.
6. Bake for 20-25 minutes, or until knife tip comes out clean.
(Payton’s Paleo 30 Day Challenge friendly if you use fresh figs, omit raisins and use only stevia, or no sweetener.)