Almond Flour Carrot Cake Muffins
Almond flour carrot cake muffins make a tasty gluten-free breakfast or snack. Make a batch of these during your weekend meal prep to enjoy all week.
- 3 eggs
- 1/2 cup maple syrup
- 2 tablespoons melted coconut oil (or avocado oil or olive oil)
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- 2 teaspoons pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 cups grated carrots
Preheat the oven to 350℉.
In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract.
Add the almond flour, pumpkin pie spice, baking powder, and salt. Stir to combine. Add the grated carrots and stir to combine.
Spoon the batter into muffin tins and bake for 25 minutes, until the tops are golden brown.