Who else loves baking a batch of muffins that you can grab and nosh on throughout the week? Now that the seasons have changed, I am beginning to spend more time in my kitchen, baking and making a mess. I will admit, I am one of those introverted extroverted types that enjoys spending time alone. Some people are shocked when I say this because I can be so outgoing and energetic in groups of people, but secretly I am just waiting until the chance I get to curl up at home again with a good book.
So last weekend, I cozied up in my kitchen with a massive Bulk Barns haul of all the key ingredients to make paleo muffins. I love muffins, I just don’t love the refined ingredients that go into most of them. It really is simple to swap out those unwanted ingredients for a healthier substitute. So take my beloved carrot muffins, slathered in butter and make a paleo version with a bit of ghee. These muffins are so moist, it had me impressed (and I typically have baking failures)! Inspired by this recipe.
- 1 1/4 cup almond flour
- 2 TBSP coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 eggs, at room temperature
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1/2 cup grated carrots
- Preheat the oven to 350F. Line a muffin tin or grease with coconut oil.
- Mix together the dry ingredients. Set the bowl aside.
- In a large bowl, mix together remaining ingredients except carrots. Add in the dry ingredients and when mixed stir in the grated carrots.
- Evenly divide the batter into the muffin tin. Bake for 17-18 minutes or until toothpick comes out clean when inserted in the middle.
- Allow to cool for a few minutes in the muffin tin and the remove to avoid drying the muffins out!
- Enjoy as you please (and share if you remember).