PALEO CARROT CAKE BREAKFAST MUFFINS😍

Carrot cake for breakfast probably sounds like wearing white shoes after Labor Day, but these paleo breakfast muffins hit the spot without all the guilt. Meal prep and freezer friendly, you’re gonna wanna make these ASAP😋

If you are freezing or storing for meal prep, reheat in the microwave for 30 second increments until warmed through. 

 Makes about 20-24 muffins (10-12 servings)

Ingredients:

For the Paleo Carrot Cake Breakfast Muffins:

• 2 large carrots, (should be about 1 cup shredded) (do not buy pre-shredded carrots, they are too dry and will not work in this recipe)

• 1 large overripe banana

• ½ cup applesauce

• 2 eggs

• 1 cup almond flour

• 2 tbsps coconut flour

• 1 tbsps tapioca starch (or 2 tbsps coconut flour)

• 1 tbsps maple syrup (optional, only necessary if your banana isn’t overripe yet)

• 1 tbsps vanilla

• 1 tsp cinnamon

• ¼ tsp ground ginger

• ½ tsp baking soda

• ½ cup chopped pecans

• ½ tsp salt

Directions:

For the Healthy Carrot Cake Breakfast Muffins:

• Use the large holes on a box grater to grate 1 carrot (this should yield about ½ cup)

• Use the smaller holes on a box grater to grate the 2nd carrot (this should yield about ½ cup as well). This will allow for your muffins to have a smoother texture with flakes of carrots.

• In a large bowl, mash banana with a fork until smooth.

• Add applesauce, eggs, carrots, vanilla and maple syrup (is using), and whisk until well combined.

• Add in almond flour, coconut flour, tapioca starch, cinnamon, ginger, baking soda and salt and stir with a rubber spatula until smooth.

• Preheat oven to 350 degrees.

• Line 2 muffin tins with paper or silicone muffin cups and spray with nonstick spray.

• Fill each muffin cup with 2 tbsps of the mixture and top with crushed pecans.

• Bake for 15-20 minutes or until a knife inserted comes out clean.

• Let cool for 5 minutes, then remove from the pan and let cool another 5 minutes before serving. Enjoy!