Carrot Cake Muffins
This muffin once again has all the flavor and texture we crave, but so often times find missing. For special occasions add a little coconut cream or marscapone frosting and you have something you are going to be proud to serve to your family and friends. No one is ever going to guess that these are low carb, gluten-free and good for you.
Servings Prep Time
12Muffins 10Minutes
Cook Time
Servings Prep Time
12Muffins 10Minutes
Cook Time
  1. Preheat the oven to 425˚F
  2. In medium bowl, mix together the dry ingredients (almond flour, coconut flour, coconut, xanthan gum, salt, Pyure Stevia sweetener, baking powder and the baking soda and set aside.
  3. In a food processor or mixer blend together the butter, coconut oil, eggs, and vanilla extract until well blended. Add in the carrots and pineapple. Pulse a few times to incorporate.
  4. Add the dry ingredients and process just until you have a well mixed batter.
  5. Fold in the Pecans.
  6. With a spoon or a cookie scoop, portion out equal amounts of batter into a 12 cup muffin tin lined with muffin cups.
  7. Bake at 425F for 8 minutes then reduce heat to 350°F and bake 14-16 minutes more or until tops are nicely browned and toothpick inserted into the center comes out clean. *Baking the muffins at 425°F for those few minutes activates the baking powder/soda and makes the muffins rise nice and high. When they’re finished baking at the lower temperature you will have nicely browned, rounded muffin tops.
  8. Cool on a baking rack and then store in an airtight container or freeze.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings: 12

Calories: 279

Fat 13g, Cholesterol 113mg, Sodium 177mg, Potassium 140mg, Total Carbs 9g, Fiber 5g, Sugars 3g,
Protein 6g, Net Grams 4g

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