Carrot Muffins

 Carrot Cupcakes/Muffins

I can't believe I didn't post these recipes yet but I make carrot cupcakes that are P3 safe if you substitute the agave nectar in Elana's pantry's recipe with 1/2 a cup of apple sauce. I also find almond flour cooks better in shallow dishes so I make my cupcakes or muffins in muffin top pans. I just throw everything in the blender, pour it on the muffin top pans and cook. I grate 3 cups of carrots and wrap them up in paper towels to let the carrot juice soak out of it so it doesn't make the batter too soggy.

3 cups blanched almond flour

2 teaspoons sea salt

1 teaspoons baking soda

1 TBS ground cinnamon

1 teaspoon ground nutmeg

1/4 cup grapeseed oil

1/2 agave nectar (NOT P3) OR 1/2 a cup apple sauce (for P3 safe)

5 large eggs

3 cups grated carrots

1 cup walnuts

Preheat oven to 330F. Spray coconut oil to grease muffin tins. In a food processor combine all ingredients. Mix in processor until combined. Be careful not to puree the batter too much or the carrots will become too soggy. Scoop batter into muffin top molds/pan. Cook for approximately 20-30 minutes until they appear fully cooked in the middle. They will rise a little bit so don't fill up the molds too much.

Recipe modified from Elana Amsterdam's book the Gluten Free Almond Flour cookbook for classic carrot cake.