Breakfast

Paleo Carrot Cupcakes is for Breakfast.

Paleo Carrot Cupcakes takes 30 minutes to prepare.

Paleo Carrot Cupcakes takes 20 minutes to cook.

Paleo Carrot Cupcakes makes 8 servings.

The ingredients for Paleo Carrot Cupcakes are:

1 cup, grated Carrots, raw
0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice
2 large Egg, fresh, whole, raw
.25 cup Honey
.25 cup Maple Syrup
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 serving Aloha Nu Coconut Flour 1/2 cup (by CYBERGRANNY1)
.5 tsp Baking Soda
1 tsp Cinnamon, ground
.25 tsp Salt
.25 cup Coconut Oil
.5 cup, chopped Pecans

Here is how you make Paleo Carrot Cupcakes:

Preheat oven to 350F and line 8 muffin tins with paper or reusable liners.In a large bowl, whisk together oil, sweeteners and eggs.Stir in carrots and drained pineapple.In a small bowl, combine dry ingredientsAdd dry ingredients the large bowl and stir until well blended.Stir in pecans.Pour batter into lined cupcake tins.Bake for 25-30 minutes.Cool completely. Serve as isServing Size: Makes 8 muffinsNumber of Servings: 8Recipe submitted by SparkPeople user MJC2826.

The nutritional information for Paleo Carrot Cupcakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 272.2

• Total Fat: 18.0 g
• Cholesterol: 46.5 mg
• Sodium: 193.9 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 4.8 g
• Protein: 5.2 g

The dietary needs meet for Paleo Carrot Cupcakes is Gluten Free