I love making muffins on Sunday morning because they are typically easy to whip up and we have them as easy breakfasts or snacks for the coming week. These carrot cake muffins, in particular, are a great breakfast choice since they are high in protein and healthy fat—so they will keep you satisfied throughout the morning.
As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Carrot Cake Muffins
- Preheat oven to 350 degrees F. Lightly grease your muffin tin(s).
- In a medium-sized mixing bowl, whisk the eggs, coconut oil, honey, and vanilla. Once combined, stir in the coconut flour, arrowroot powder, chia seeds, baking powder, cinnamon, salt, ginger, and nutmeg. Fold in the carrots and chopped dates.
- Fill each muffin cup until about 2/3 full with batter and bake for about 30 minutes or until dark and a toothpick comes out clean when inserted.
- Let rest in muffin tins for about 10 minutes then carefully remove and let cool on cooking rack until ready to serve.