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Carrot Cake Muffins

Hi friends! I've had several people ask about this recipe and I'm happy to share it!

My love for carrot cake started several years ago when my older sister and I were home for winter break and found ourselves wanting to bake something. I'm not exactly sure how we landed on carrot cake, other than we both love carrots, but so glad we did. We've used the same dairy free recipe that we found online for a few years now, but just recently I decided to switch up the ingredients altogether.

Makes 16 mini, 8 regular sized muffins

wet ingredients

- 1 egg

- 1/4 cup egg whites

- 1/4 cup melted coconut oil

- 1/4 cup honey

- 2 tsp vanilla

- 1/2 cup shredded carrots

dry ingredients

- 1 cup almond flour

- 2 tbsp coconut flour

- 1/4 cup chai protein powder (or vanilla)

- 1 1/2 tsp cinnamon

- 1/2 tsp ground ginger

- 1/4 tsp ground nutmeg

- 1/2 tsp baking soda

- 1/4 tsp salt


- Preheat oven to 350°

- Combine all dry ingredients into one bowl then combine all wet ingredients besides the shredded carrots into another separate bowl

- Add dry ingredients to wet ingredients and mix with spatula until smooth

- Fold in shredded carrots

-Add muffin liners to muffin tray

- Bake for 15-20 minutes

- Let cool for 5-10 minutes

- Enjoy fresh for 3-4 days (can freeze in sealed container up to 2-3 weeks)

Nutrition: serving size, 1 mini muffin 79 calories

5g fat, 7g carbs, and 2g protein

I hope you enjoy them just as much as I do! Give it a try and let me know what you think:)

Thanks for reading!

xx maria

Photographer: @simplymariephotography

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