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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Paleo Carrot Cake Muffins/Cupcakes! (Grain/Gluten/Nut Free)

Paleo Carrot Cake Muffins/Cupcakes! (Grain/Gluten/Nut Free)

While working on a carrot cake pancake recipe we had a batch of batter that didn't turn out- and rather than throwing it away I thought I might try turning it into muffins/Cupcakes and VOILA it worked like a dream. I love when that happens 🙂

If you want to have these as muffins- leave off any frosting. If you want cupcakes- throw together a cream cheese frosting and call it a day with some pecans and cinnamon sprinkled on top.

Paleo Carrot Cake Muffins/Cupcakes! (Grain/Gluten/Nut Free)

·      8 eggs

·      1/4 cup (56g) mild-flavored oil, melted butter, or melted ghee (plus more for the pan)

·      1/2 cup (78g) coconut palm sugar or granulated maple sugar

·      1/2 cup (84g) coconut flour

·      1/2 cup (88g) potato, sweet potato, or tapioca starch

·      2 tsp lemon juice

·      1/4 tsp sea salt

·      1 tbsp cinnamon

·      1 tsp nutmeg

·      1 tbsp baking powder

·      1 cup shredded carrots

·      6 tbsp dairy or non dairy milk

Instructions

1.    Preheat the oven to 350. Line a cupcake sheet with cupcake liners.

2.    Shred the carrots. Set aside.

3.    Place the eggs, milk, and oil in a blender or food processor and process on high until fluffy.

4.    Add the rest of the ingredients, except the baking powder and carrots, and process until smooth. Add the baking powder and process once more. Transfer batter to a mixing bowl.

5.    Stir in the shredded carrots.

6.    Pour batter into cupcake liners until 3/4 full.

7.    Bake for 25 minutes.

8.    Let cool completely and frost with cream cheese frosting if desired.

 

 

 

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