This recipe is adapted from Elena's Carrot Cake recipe which as the title states is actually a cake, so technically these are cupcakes. 🙂
This recipe made one dozen muffins PLUS two miniature loaf pans.
These muffins were so incredibly delicious I can't even begin to describe in words. All I can say is I know what I'm bringing for any holiday events where I need to bring something to share. I had mine without frosting, and they were sensational, but for special events I will probably find a frosting recipe that is halfway healthy (like maybe cream cheese and honey [affiliate link]).
3 cups blanched almond flour [affiliate link]
2 t. sea salt [affiliate link]
1 t. baking soda [affiliate link]
1 T. cinnamon [affiliate link]
1 t. nutmeg [affiliate link]
5 eggs [affiliate link]
½ cup honey
¼ cup coconut oil [affiliate link]
3 cups carrots, grated
1 cup dried blueberries
1 cup pecans [affiliate link]
Preheat oven to 325°F.
For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.
Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.
Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.
Add the dry ingredients in the first bowl into the second bowl of wet ingredients.
Mix together by hand briefly.
The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.
- 3 cups blanched almond flour
- 2 t. sea salt
- 1 t. baking soda
- 1 T. cinnamon
- 1 t. nutmeg
- 5 eggs
- ½ cup honey
- ¼ cup coconut oil
- 3 cups carrots, grated
- 1 cup dried blueberries
- 1 cup pecans
- Preheat oven to 325°F.
- For this
recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour.Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins. - Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.
- Scramble the eggs in a separate bowl. Add honey, coconut
oil and carrots. Mix these together and finally add in the blueberries and pecans. - Add the dry ingredients in the first bowl into the second bowl of wet ingredients.
- Mix together by hand briefly.
- The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.
Starlene, I have seen that recipe and wondered how it would be but I just can’t afford almond flour. I have pecans in my freezer so I might try it with homemade pecan flour. You could always make another batch and hide most of them in the back of the freezer for days when you need a little treat. 🙂
KC, that’s a great idea! If I do make them again I will probably at least halve the recipe. Or maybe I could share one with my hubby. I only let him have one bite of one to see if he thought it was good. Heehee
Two words: SO GOOD!
EVEN though I had a hard time incorporating the coconut oil; it stayed lumpy in the batter nevertheless it still worked out and tasted delish. I also wasn’t sure if the moisture should be squeezed out of the carrots.
Hi LL! So glad you enjoyed the Carrot Cake Muffins. They are one of my favorites! I don’t squeeze the carrots. I always try to mix my ingredients together when they are at room temperature. During the winter my kitchen is colder than usual so I have been known to warm the ingredients just slightly before mixing together. Thank you for stopping by and commenting!