Healthy Carrot Cake Muffins
Healthy, antioxidant rich and tasty carrot cake muffins. Great for Easter!
  • ½ cup almond flour
  • 3 tbsp. coconut flour
  • 1 tsp. grain-free baking powder (recipe here)
  • ¼ tsp. Himalayan salt
  • 1 tsp. cinnamon
  • ½ cup xylitol or coconut palm sugar
  • ¼ tsp. stevia extract powder
  • 2 tbsp. raw honey (optional)
  • ¼ cup dates, soaked in boiling water, drained
  • 1½ cups chopped organic carrots
  • 6 tbsp. melted coconut oil (or butter)
  • 6 eggs
  1. Preheat oven to 350 degrees.
  2. In a small bowl, sift all dry ingredients together. Set aside.
  3. Combine soaked and drained dates, carrots, coconut oil (or butter) and eggs in a blender.
  4. Blend at high speed for 15-30 seconds, or until smooth and well combined.
  5. Pour egg mixture into the dry ingredients, and whisk well to combine, until batter is smooth.
  6. Spoon three tablespoons of batter into each muffin cup.
  7. Bake muffins for 25-30 minutes, or until firm to the touch.
Recipe by The Healthy Advocate at