It’s now officially Spring and, by some miracle, the Texas weather has managed to stave off the heat and humidity! Thank you, Jesus. This California girl has all her praise hands in the air.
Once the Spring season arrives, my focus immediately shifts to beautiful flowers, April showers, and Easter Sunday. It’s not even April yet, but the blue bonnets are blossoming, rain is in the forecast, and Easter is already this coming weekend. (Side note: is anyone else taken back by the fact that Easter in on April Fool’s Day?!)
Y’all know I love celebrating holidays and special events with yummy treats. So, what better way to celebrate this precious holiday than with good carrot cake? Jesus enjoyed feasts with good food and wine during His time on earth. Why shouldn’t we.. right?
Now, let’s talk carrot cake. Chances are you either love it or hate it. Me? I love it. And personally, I believe a good carrot cake must be:
packed with sweet flavor
filled with chunks of the good stuff (ex: raisins and pineapple)
Is your mouth watering yet?
These Loaded Carrot Cake Muffins are packed with natural, real ingredients and free of refined flour and sugar. Yes, you read that right- a good-for-you carrot cake muffin! Believe it or not, despite the fact that my hubby strongly dislikes all fruits and veggies, he actually really liked this recipe. This is a huge accomplishment for me and great news for you! It just goes to show how yummy these muffins really are!
Bake a batch of these delicious muffins for Easter dessert, or even enjoy them at breakfast with a cup of hot coffee!
- 1 cup almond flour
- 1/3 cup tapioca flour
- 2 tbs coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs, room temperature
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups finely chopped carrots*
- 1/2 cup crushed pineapple
- 2 medjooled dates, pitted and finely chopped
- Preheat the oven to 350F and coat a muffin pan with nonstick spray.
- In a large bowl, combine all dry ingredients and set aside.
- In an electric mixer, combine the honey and eggs. Add coconut oil and vanilla extract. Mix.
- Add the carrots, pineapple, and date. Then, pour in the dry mixture and mix.
- Using a spoon, fill each muffin tin ( approx. 12 muffins) 3/4 of the way full. Bake for 16-18 minutes. Use a toothpick to ensure they are cooked through, but not overcooked.
- Let cool on a wire rack for 10-15 minutes. Enjoy for breakfast, snack, or dessert!
- *I used the "chop" setting on my food processor to finely chop carrots.