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Coconut Flour Carrot Cake Muffins

Coconut Flour Carrot Cake Muffins

Snack
Prep Time
15min
Cook Time
25min
Servings
4
Calories
500
Chef's Note

These muffins store well in an airtight container for up to 4 days at room temperature or can be frozen for up to 3 months. For best results, grate your carrots fresh rather than using pre-shredded ones, as they contain more moisture and flavor. If the batter seems too thick, add a tablespoon of almond milk at a time until it reaches a scoopable consistency.

Tags
sugar-free
high-carb
muffins
baking
snack
coconut flour
carrot cake
healthy
meal prep
weekend project
Ingredients

  • 1/2 cup coconut flour

  • 1 cup almond flour

  • 2 cups carrots

  • 6 large eggs

  • 1/2 cup unsweetened applesauce

  • 1/4 cup unsweetened almond milk

  • 1/3 cup monk fruit sweetener

  • 2 teaspoons vanilla extract

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 1/2 cup walnuts

  • 1/4 cup raisins (unsweetened)

  • 1/4 cup coconut oil

  • 1/2 cup whey protein powder (unflavored)

Instructions
  • 1

    Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.

  • 2

    Wash, peel, and grate 2 cups of carrots using a box grater or food processor.

  • 3

    In a large bowl, whisk together 1/2 cup coconut flour, 1 cup almond flour, 1/2 cup whey protein powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt.

  • 4

    In a separate bowl, whisk together 6 large eggs, 1/4 cup melted coconut oil, 1/2 cup unsweetened applesauce, 1/4 cup unsweetened almond milk, 1/3 cup monk fruit sweetener, and 2 teaspoons vanilla extract until well combined.

  • 5

    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  • 6

    Fold in the grated carrots, 1/2 cup chopped walnuts, and 1/4 cup unsweetened raisins.

  • 7

    Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  • 8

    Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • 9

    Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information (per serving)
500
Calories
31g
Protein
56g
Carbs
17g
Fat
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