Carrot Cake Breakfast Muffins

Ingredients

• 1 3/4 cups almond flour
• 1 cup grated carrot, squeezed dry
• 3 eggs
• 1/3 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 cup chopped walnuts (optional)

Method

1. 1

   Preheat oven to 350°F and line a muffin tin with paper liners.

2. 2

   Grate the carrot, then squeeze it in a clean kitchen towel to remove excess moisture — skipping this step is the most common reason carrot muffins turn out dense and wet in the middle.

3. 3

   Whisk eggs, melted coconut oil, and applesauce until smooth.

4. 4

   Stir in almond flour, baking soda, cinnamon, and ginger, then fold in the squeezed carrot and walnuts if using.

5. 5

   Divide among muffin cups and bake 22-25 minutes until a toothpick comes out clean.