GF Carrot Cake Muffins

We all love to treat ourselves...but its about learning how to do it the right way, without undoing your hard work, without consuming a load of nasty nutrients and ingredients thats foreign to your body. 

Carrots are a rich source of beta-carotene, which converts to vitamin A in the body. Vitamin A is important for tissue growth and repair, thyroid function and iron mobilsation. Carrots are also an amazing source of vitamin C, B6, potassium and fibre.

I use almond meal because its full of protein (from the almonds), its gluten free and adds moisture.


3 cups Almond Meal

2 tsp of baking soda

2 large carrots (grated)

3 organic eggs

handful of roughly chopped walnuts

8 fresh dates (chopped)

2 tabs coconut oil

1 heaped tsp of raw honey

1 tsp of nutmeg

2 tsp of cinnamon 

1 tsp vanilla powder OR vanilla essence 

pinch pink salt

How to:

Preheat oven to 160 degrees.

Add all ingredients to big glass mixing bowl, whisk eggs together before putting into mix. 

Make sure well combine. 

Place cupcake wrappers on a big tray. 

Divide mixture evenly into cupcake wrappers, 

Bake for 20mins.

Once they are cooled and ready to be served add (dairy free) coconut yoghurt and grated carrot.

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© 2019 Copyright | Food.Fitness.Wellness | rebecca neale
{My personal opinions and journey should not be mistaken for professional medical or healthcare advice}