healthy carrot cake muffins

Paleo Carrot Cake Muffins

Guest Blog Post Written By Shannon Vigil from?

Perfect as a breakfast muffin or as a dessert, you can make these Paleo Carrot Cake muffins with or without frosting. They are low glycemic, grain free, and guilt-free. I guarantee they won?t last long!
James picked out the leopard print muffin cups?nice choice.
(gluten free + grain free)
Makes about 12?16 muffins
INGREDIENTS: Use organic whenever possible.
2 cups almond flour (also called almond meal)
2 teaspoons baking soda
? teaspoon salt
1 tablespoon ground cinnamon
? cup shredded unsweetened coconut
3 large eggs
3 bananas, mashed
? cup (8 tablespoons) unsalted butter
2 tablespoons raw honey (local if possible)
1 teaspoon apple cider vinegar
2 medium carrots, shredded
? cup chopped walnuts
Preheat the oven to 325 degrees F. Lightly oil a 12?cup muffin pan with natural cooking spray or line with paper liners.
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, butter, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the carrots, and walnuts.
Divide the batter among the muffin cups. Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. Since there?s no actual flour, the muffins will not rise significantly.
Cool in the pan on a wire rack for 5 minutes, then turn out the muffins onto
the rack and let cool to warm or room temperature.
NOTE: You can have these muffins as?is or for more of a cupcake you can add Greek Yogurt Frosting.
(gluten free. healthier option)
Makes about 1 cup
INGREDIENTS: Use organic whenever possible.
1 cup plain greek yogurt
2?3 tablespoons raw honey or agave nectar
1 teaspoon pure vanilla extract
Line a small sieve or colander with coffee filters (I suggest 1 filter per 1 cup of yogurt). Spoon yogurt over coffee filter and smooth evenly. Place over a large bowl. Refrigerate overnight (or at least 2 hours), allowing yogurt to drain into bowl. Spoon drained yogurt into a medium bowl; beat in honey or agave and vanilla until smooth.
NOTE: I recommend refrigerating cupcakes after topping with this frosting.