Paleo Spiced Carrot Muffins (Nut Free)
- 1 cup shredded carrot about 2 large carrots
- 1 extra ripe medium banana
- 3/4 cup seed or nut butter *see notes
- 1/4 cup maple syrup
- 1 flax egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup coconut flour
- 1/4 cup raisins
- 1/4 cup crushed walnuts OR Pumpkin seeds if nut free
Preheat your oven to 350 degrees F.
Line or grease your muffin tin.
Shred your carrots.
In a medium bowl mash your banana until smooth. Add your flax egg and whisk together. Add seed or nut butter, extract, and maple syrup and mix until combined.
Add in the shredded carrot, coconut flour, baking soda, cinnamon, ginger, nutmeg and salt. Mix until combined.
Fold in your raisins and walnuts.
Your batter will be thick and sticky, this is how we want it!
Spoon your mixture into the muffin tin, filling them so they are all the way to the top, this batter will not rise so you want the muffin tin super full.
Bake for 20-25 minutes.
If you are nut free use tahini or sunflower seed butter, both work well! If not nut free you can use any nut butter of your choice! I've tested this recipe with almond butter and tahini, both times worked great. The flavor the tahini added was to die for!