Paleo Carrot Muffins

Paleo Carrot Muffins

These carrot muffins come out there when we mix together all of our favorite ingredients, put it in muffin cups and leave 20 minutes the oven. Fresh from the oven with a dollop of coconut oil on top of it - that is the perfect Sunday breakfast.

Carrot Muffin: Juicy and sweet at the same time.

For 6 muffins

Active: 15 minutes

A total of 35 minutes

Ingredients:

• 1 carrot
• 120 g ground almonds
• 60 g coconut flakes
• 1 tsp cream of tartar
• 1 tsp clove spice
• 1 cm ginger
• 3 tsp cinnamon
• 50 g chopped walnuts
• 30 g coconut oil
• 50 g dates
• 2 eggs
• 3 tablespoons honey
• 1 pinch of salt

Preparation:

1. Preheat oven to 180 degrees.
2. Ground almonds, salt, baking powder, cloves spice, cinnamon, walnuts and Koksflocken mix.
3. Ginger, peel and chop. Rub carrot into thin strips. Dates chop.
4. Molten oil, eggs, honey, ginger, carrots and dates mix together.
5. Stir carrot mixture into the flour mass.
6. Ausfetten muffin tin and spread batter into ramekins.
7. For 20 minutes in the oven to bake.

Our conclusion: carrot muffins = yummy yummy yummy

Small tip: We use silicone muffin cups. This, according to our experience the muffins most easily released from the mold. Of course, one also has a lot of scope in this recipe: Carrots can be replaced by banana or apple good - the dates you can replace with raisins. And instead of walnuts can also use any other Nussart. What is your favorite combination - the carrot muffins stay karottig?