Paleo Carrot & Apple Muffin

Paleo Carrot & Apple Muffin
Serves: 24 muffins
  • 1 apple, cored and cut in big chunks
  • 12 Dates Medjool, pitted
  • ⅓ cup maple syrup
  • 10 eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup coconut flour, sifted
  • ½ cup almond flour
  • ¼ cup arrowroot powder
  • 1 tablespoon ground Cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 5 whole raw carrot, peeled and shredded
  • 1 cup organic coconut oil, melted
  • 1 cup of walnut chopped
  1. Preheat oven to 325°F or 300F convection.
  2. In a large bowl, add the carrots, the coconut oil and the walnuts set aside.
  3. In a small mixing bowl, add sifted coconut flour, almond flour, arrowroot, cinnamon, salt, and baking soda set aside.
  4. In a food processor, add the dates and the apple process until you have small pieces, add the maple syrup and the vanilla and process until it becomes well blended like a thick paste. Add the eggs and the dry ingredients and mix well but quickly.
  5. Poor over the carrot mixture and mix with a spatula
  6. Grease two muffin pans. Pour batter into pans.
  7. Bake for 27 minutes, test center with a tooth pick.


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