A fun spring time recipe Paleo Carrot Cake Muffins that are also gluten-free & dairy-free making them the perfect grain-free carrot cake muffin! These paleo carrot muffins are perfect for breakfast or snack!

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Happy Spring Friends! I know we are all home these days but that does not mean you can make a fun Easter or spring time treat. I am making Paleo Carrot Cake Muffins that are healthier than normal that are also gluten-free & dairy-free making them the perfect grain-free carrot cake muffin! These paleo carrot muffins are also perfect for breakfast or snacks. Really great for any time of year! Shh just do not tell anyone they are healthy.

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CAN YOU FREEZE THESE PALEO CARROT MUFFINS

Yes! You can freeze these paleo carrot muffins. That is my favorite part about this I make sure not to leave the whole batch out because being a stay at home mom I will eat them all! When I make them in batches I freeze them in an airtight container. They will last up to 3 months in the freezer. Bring them to room temperature before serving and leave them on the counter.

HOW DO YOU MAKE PALEO CARROT CAKE MUFFINS

1. Preheat oven. Line a cupcake pan with 10 paper liners; set aside.

2. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded carrots. If desired, stir in optional ingredients.

3. Pour batter (about 1/4 cup) into your 10 paper liners . Bake for 20-22 minutes or until the center is set.

INGREDIENTS

• 2 cups fine ground almond flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon this one is my fav!

• 1/2 teaspoon nutmeg

• 3 eggs, room temperature

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup honey

• 1.5 cups finely shredded carrots

• optional ingredients: 1/2 cup chopped pecans, 1/4 cup unsweetened coconut

INSTRUCTIONS

1. Preheat oven to 350°F. Line a cupcake pan with 10 parchment cupcake liners – a must have !

2. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded carrots. If desired, stir in optional ingredients.

3. Pour batter (about 1/4 cup) into your 10 paper liners . Bake for 20-22 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.

The best cupcake liners

Frankie’s seat for my sidekick baking 🙂

I am sharing on the blog today one of my sweet friends Emily from @Handmade.Farmhouse. She has the most amazing scratch recipes, I mean look at these Spring Pudding Cups she is making for Easter. Perfect for kids and any spring event. Hint- there is oreo cookies in them and look delicious! Be sure to check out her recipe!

 

Other amazing recipes to try out this spring!

Garden Fresh Strawberry Shortcake is a perfect dish for spring!

This Strawberry Cheesecake Strawberry Bites is delicious. What a great dessert or appetizer for spring activities!

You will love this Strawberry Cheesecake dish!

I hope everyone has a wonderful spring time Easter celebration with their families. I hope you find a day to celebrate together even if it is a Skype call with your loved ones.

Hugs,

Christina & Trevor