Paleo Carrot Ginger Muffins

A really amazing friend of mine had her birthday this month and one of her favorite things is carrot juice. Using my juicer I gifted her a refreshing juice and made these Carrot ginger muffins to go alongside. It was a major success and she loved them!  For the topping, I just got creative and added some fresh carrot and some of the powdered ginger.


1 Cup Carrots, About 2 Medium Carrots
1 Tsp Ground Ginger
1 Tbs Grated Ginger
1/2 Tsp Cinnamon
2 Cups Almond Flour
1 Tsp Baking Soda
1/2 Cup sweetener ( Maple Syrup or honey)
1/2 Cup Coconut Oil or Avocado Oil
3 Eggs

1/4 Cup Raisins or dried cranberries ( *optional and delicious)

12 Count

Preheat oven to 350 F
1. Grate your carrots and ginger.
2. In a mixing bowl add in your Almond flour, Eggs, Coconut oil, Ginger powder, Baking soda, Coconut oil ( Melted), and Cinnamon.
3. Mix in your grated Carrot, Ginger, Sweetener, and raisins.
4. Place in muffin holders and bake in the oven for 20 minutes or until a toothpick or knife comes out clean when you insert it into the center.

Drizzle these with some syrup and enjoy!!

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