I have been reading, testing, and rejecting recipes for a Carrot Cake Muffin for the longest time. Many of the recipes I found were loaded with agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and can be prepared very quickly in a food processor. Let me know how you like it.
- 2 cups almond flour
- ½ teaspoon kosher or sea salt
- 2 teaspoons aluminum free baking powder
- 1 tablespoon Cinnamon
- 1/2 to 3/4 teaspoon powdered concentrate Stevia
- ¼ to ½ teaspoon freshly grated nutmeg
- 1 scant pinch of cloves
- ½ cup melted organic butter
- 1 tablespoon vanilla (no sugar – check the label)
- ½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)
- 4 extra large or 5 large organic free range eggs
- 1 ½ cups grated organic carrots
- ½ cup chopped raw pecans or walnuts.
- Put all dry ingredients (flour, salt, baking powder, cinnamon, stevia, nutmeg and cloves) into a food processor to combine. Add butter, vanilla, almond milk, and eggs.
- Process all ingredients to combine into a slightly wet batter.
- Pour the batter into a bowl over the carrots and walnuts. Stir to mix.
- Divide into 12 muffin cups lined with paper or silicone liners.
- Bake at 350 degrees for 25 to 30 minutes.