Carrot Cake Protein Muffins

Prep and cook time 35 minutes       Makes 12

2¼    cups almond flour
½      teaspoon baking soda
½      teaspoon sea salt
2       teaspoons ground Ceylon cinnamon
1       teaspoon organic ground nutmeg
½      teaspoon organic ground allspice
½      teaspoon organic ground cloves
½      teaspoon organic ground ginger
3       tablespoons ghee (clarified butter), melted
3       pastured eggs
3       tablespoons grade B maple syrup
2       tablespoons vanilla extract
1       cup shredded carrot (about 1 medium carrot)
½      cup chopped walnuts

Preheat oven to 350 degrees. In a large bowl, add almond flour, baking soda, salt, cinnamon, nutmeg, allspice, clove, and ginger. Mix well and set aside. In a separate bowl, add melted ghee, eggs, maple syrup, and vanilla. Whisk until smooth. Pour wet ingredients into bowl with dry ingredients and mix well. Stir in shredded carrot and walnuts. Spray a muffin tin or line with muffin liners. Pour about ¼ cup of the batter into each tin until they are all evenly filled. Each tin should be about ¾ full. Bake muffins for 18-20 minutes, or until you can pull a fork out clean after testing.

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