This week we’re rounding up our Primal Easter recipes with a classic. Carrot cake muffins. These aren’t just your ordinary carrot cake muffins however. Oh no. These are my crunchy walnut topped carrot cake muffins that are both Primal and Paleo friendly. Grain free, low carb and sugar free has never tasted so good!
Usually, most Primal and Paleo bakes require at least a little sugar alternative that’s free from refined sugar but thanks to the spices, the nuts, the organic raisins and the homemade apple puree, these carrot cake muffins contain just the right amount of sweetness!
The homemade apple sauce may sound a little demanding at first but believe me, it couldn’t be any easier if you tried. Simply grab a cooking apple, peel it, cut it into chunks, then pop it in a pan with a little water and a tbsp of coconut sugar (optional) and bring to the boil. Once done, simply simmer until the chunks of apple go soft and are easy enough to mash into a puree. That’s it. By creating our own apple sauce we know exactly what’s going into the ingredients. No refined sugar, no carbs and definitely no ingredients we can’t pronounce.
Why carrot cake? First of all, who doesn’t love carrot cake? And second of all, my recipe is packed full of health benefits! Did you know that carrots are an amazing source of antioxidants and contain many beneficial vitamins? And that little myth about carrots helping us see in the dark? Well my Primal friends, consider it a myth no more. It’s true! Here are just a few health benefits carrots can provide for us…
- Great source of antioxidants
- Rich in vitamin A, C, K and B8
- High in iron, pantothenic acid, folate, potassium, copper and manganese.
- Due to their vitamin A content, carrots can help to promote good eye health
- Helps to reduce cholesterol levels
- Can lower blood pressure
- Thanks to their rich source of vitamin C, carrots are great for boosting our immune system
- Carrots are packed with fibre and therefore help to promote good digestion
When baking these crunchy walnut topped carrot cake muffins, I knew instantly that they were going to be a hit. They’re incredibly moist thanks to them being grain free and they still boast all the flavours of a classic carrot cake. Spice and all things nice. I also love the addition of the crunchy walnut top. Crunchy on top and soft in the middle.
Because these muffins contain nothing but healthy and Primal friendly ingredients, these carrot cake muffins can be enjoyed as a breakfast alternative for the kids or as a snack to cure of those grumbling tummies in the afternoon.
Give them a go this Easter and share them with the whole family. This recipe serves 12 medium sized carrot cake muffins so it would be rude not to!
How Primal friendly is this recipe? 10/10
Crunchy Walnut Topped Carrot Cake Muffins
A delicious Primal and Paleo recipe. These carrot cake muffins are moist, deliciously spiced and perfectly sweet thanks to the delicious combination of ingredients. A perfect grain free, low carb, dairy free and sugar free recipe.
- 220 grams almond flour
- 80 grams honey raw and organic
- 115 grams shredded carrot organic
- 136 grams apple sauce homemade
- 47g grams raisins organic
- 90 grams walnut pieces half for topping
- 3 medium eggs organic and grass fed
- 1 tsp lemon peel
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 cloves
- 1 vanilla pod
- 1 tsp baking soda
- 1/2 tsp baking powder
Begin by pre-heating your oven to gas mark 4.
In a bowl whisk together your eggs and then add the honey, lemon peel apple sauce. Stir until everything is combined.
In another bowl add together your dry ingredients (minus the raisins, walnuts and carrots) and stir. Now add the carrots, raisins and half of the walnuts to the mixture and stir until everything is combined.
Add the dry to the wet ingredients and fold everything together.
Using an ice-cream scoop, scoop even mixtures of your carrot cake batter into muffin/cupcake holders and repeat until you have used up all of your mixture.
Finish by topping them with further broken walnut pieces (the smaller the better).
Pop them in the oven to bake for 20-25 minutes or until a knife comes out clean when inserted into the middle of them.
Leave to cool and then dig in!
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