Dessert

Paleo Vegan Carrot Cake Muffins is for Dessert.

Paleo Vegan Carrot Cake Muffins takes 10 minutes to prepare.

Paleo Vegan Carrot Cake Muffins takes 20 minutes to cook.

Paleo Vegan Carrot Cake Muffins makes 9 servings.

The ingredients for Paleo Vegan Carrot Cake Muffins are:

5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
15 gram(s) Flour, Tapioca Flour (by ADELE66)
2 tbsp *Flax Seed Meal (ground flax)
106 grams Maple Syrup
50 grams Carrots, raw
5.7 tbsp Nutiva organic extra virgin coconut oil
1.5 tsp Cinnamon, ground
1 tsp Ginger, ground
0.5 tsp Nutmeg, ground
0.5 tsp Baking Soda

Here is how you make Paleo Vegan Carrot Cake Muffins:

Preheat the oven to 350?F (175?C). Line a muffin tin with 9 muffin liners.In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.In a large bowl, mix the flaxseed with 6 Tbsp water, oil, honey, and vanilla.Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out cleaServing Size:?1 muffin

The nutritional information for Paleo Vegan Carrot Cake Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 213.7

• Total Fat: 17.3 g
• Cholesterol: 0.0 mg
• Sodium: 77.7 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 2.6 g
• Protein: 3.8 g