Breakfast

Carrot Cake Breakfast Muffins (Primal) is for Breakfast.

Carrot Cake Breakfast Muffins (Primal) takes 10 minutes to prepare.

Carrot Cake Breakfast Muffins (Primal) takes 25 minutes to cook.

Carrot Cake Breakfast Muffins (Primal) makes 10 servings.

The ingredients for Carrot Cake Breakfast Muffins (Primal) are:

almond meal (almond flour) - 1 heaping cup
Coconut flour - 1/4 cup
Cinnamon, ground, 2 tsp
Baking Soda, 1 tsp
Nutmeg, ground, .25 tsp
Ginger, ground, .25 tsp
*Himalayan Pink Sea Salt, 0.25 tsp
Egg, fresh, whole, raw, 3 large
*Liquid Stevia, 1 tsp
Coconut Oil, .25 cup
Vanilla Extract, 1 tsp
Lemon juice, .125 tbsp
Carrots, raw, 1 cup, chopped

Here is how you make Carrot Cake Breakfast Muffins (Primal):

InstructionsPreheat oven to 350 F.Combine the dry ingredients in a large bowl.In a separate bowl, combine the wet ingredients and add the dry ingredients to the bowl.Stir to combine and then add the carrots.Fill a muffin tin with liners and fill each muffin liner 3/4 the way fullBake for 20-25 minutes or until cooked throughRemove from the oven and allow to cool before serving with a pat of grass fed butter.Serving Size: 10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user SNAPSHOTSTACY.

The nutritional information for Carrot Cake Breakfast Muffins (Primal) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 165.9

• Total Fat: 14.4 g
• Cholesterol: 55.8 mg
• Sodium: 214.2 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 2.1 g
• Protein: 5.5 g

The dietary needs meet for Carrot Cake Breakfast Muffins (Primal) is Gluten Free