Carrot Cake Muffins

Is there anything more tantalizing than the sweetly spiced flavor of carrot cake? Most versions are full of sugar and butter or canola oil, but this Plant Paradox– friendly recipe is sugar-free and packed with healthy fats. I like to make a big batch of these muffins and freeze half of them—that way, I’ve got a perfect breakfast or snack on hand anytime. Just defrost in the microwave for 30 seconds and enjoy!

MAKES 12 MUFFINS

1¼ cups blanched almond flour

2 tablespoons coconut flour

½ teaspoon baking soda

⅛ teaspoon salt

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 omega-3 or pastured eggs or VeganEggs

⅓ cup MCT oil or avocado oil

⅔ cup unsweetened coconut milk

⅓ cup Swerve (erythritol)

2 teaspoons vanilla

2 large carrots, grated

¼ cup chopped walnuts

1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small bowl, combine the eggs, oil, coconut milk, Swerve, and vanilla.
4. Whisk wet ingredients into dry, then add the grated carrots and walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups.
7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh 5 days in the refrigerator or 3 months in the freezer.