Carrot Cake Muffins with Frosting!

16 Aug


1 cup finely shredded carrot
1 cup almond flour
2 generous Tbsp honey
1 Tbsp coconut flour *
2 eggs
1/4 cup coconut oil or butter
tsp cinnamon
tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ginger
5 ground cloves or 1/4 tsp

Mix wet ingredients with a hand mixer. Add dry ingredients. Bake immediately at 350 for 18-20 minutes. Line muffin pan with cupcake papers. Optionally spray with cooking spay. I use coconut oil spray. Makes 12. I keep them in the fridge and reheat in the microwave for 15 seconds to have with my eggs and bacon in the morning.

*added for fiber and a slight tweak of texture. Without it I felt they were too moist- my husband disagreed ; )


1/8 c coconut oil
tsp honey
Add shredded coconut until desired frosting consistency approximately 1/8 to 1/2 cup


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: