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Paleo Carrot Cake Muffins with Cinnamon Whipped Cream

Posted Oct 14 2013 10:56am

I have been dying to bake with the cooler weather rolling in. I love baking and I realized I don't have to sacrifice it just because I'm following a Paleo Lifestyle. I just have to get a little creative. These muffins were really, really good. Let me know if you give them a try. Original recipe adapted from { THIS } site.

Ingredients muffins:
1.5 cups finely shredded carrot
1 cup almond meal/flour
4 eggs
1/2 cup chai concentrate (may substitute water)
1/2 cup coconut flour
1/4-1/2 cup truvia (may sub any other sweetener) 
1/4 cup raisins
1/4 cup unsweetened coconut flakes
3 tablespoons chia seed (optional)
1/4 cup chopped pecans
1 teaspoon baking soda
2 teaspoons cinnamon
Pinch of salt

Ingredients whip cream:
2 cans full fat coconut milk
4 tablespoons truvia (or any other sweetener)
1/2 teaspoon cinnamon

Place cans of coconut milk in the refrigerator over night. Preheat oven to 375 degrees. Mix muffin ingredients well in a medium Bowl. Scoop I to lined muffin cups. Bake about 25 minutes or until just firm. 
Remove the can of coconut milk. Do not shake it!!!! Open carefully with a can opener and scoop the white fatty part off he top of the can and into a medium mixing bowl. Add truvia and cinnamon. Beat for 30 seconds or until well blended. Scoop whip cream onto muffin tops and serve immediately. Store left over whip cream in the refrigerator until ready to eat! 

This recipe makes about 16 muffins:)


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