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Paleo Carrot Muffins


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Ingredients

12 portion(s)

Paleo Carrot Muffins

  • 125 g almonds
  • 2 carrots, chopped into chunks - approx 2.5cm
  • 4 eggs
  • 100 g honey, liquid, or other liquid sweetener
  • 60 g coconut oil, liquid (melt if required)
  • 60 g Almond milk, or other non-dairy milk
  • 10 g vanilla extract
  • 20 g apple cider vinegar
  • 25 g Coconut Flour
  • 100 g tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1.5 tablespoons cinnamon
  • 1 tsp ginger, dried spice
  • 1/4 tsp Nutmeg
  • 50 g sultanas
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Recipe's preparation

  1. 1. Preheat oven to 170C and line 12 cup muffin tray with papers.
    2. Add almonds to bowl and mill, speed 8/10 seconds. Set aside.
    3. Grate carrots, speed 5/4 seconds. Set aside.
    4. Agg liquid ingredients - eggs, honey, coconut oil, vanilla and ACV to the bowl. Mix speed 5/5 seconds.
    5. Add the dry ingredients - almond flour, coconut flour, tapioca, baking soda, salt and spices. Mix again, speed 5/5 seconds.
    6. Add carrots and sultanas, mix 4 seconds /Counter-clockwise operation/speed 4.
    7. Spoon into prepared tin and bake for 22-25 minutes, or until an inserted skewer comes out clean
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Accessories you need

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Tip

Tapioca and arrowroot flours are basically the same thing, so you can use either. I find the addition of tapioca/arrowroot to paleo muffins creates a lighter, more cakey texture than just almond meal alone.
These would be extra delicious with a cashew cream cheese icing for an authentic carrot cake.
Paleo muffins keep best stored in the fridge.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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