Paleo Carrot Ginger Muffins

Another new recipe from our friends at Pixie Dust Gourmet - now available in the Cafe!

Paleo Carrot Ginger Muffins



Prep time; 15 minutes; cook time: 20 minutes; total time: 35 minutes

Yield: 18 regular muffins

  • 1.5 C finely shredded carrots

  • 3 organic large eggs

  • 4 tbsp apple or carrot juice

  • 4 tbsp coconut oil, melted

  • 1/2 C molasses

  • 2 tsp vanilla extract or powder

  • 3 C almond flour

  • 3 tbsp coconut flour

  • 1 tbsp powdered ginger

  • 1.5 tsp cinnamon

  • 1/4 tsp cloves

  • 1/2 tsp allspice

  • 1 tsp nutmeg

  • 1 tbsp grated, pressed or minced fresh ginger

  • 1/2 C candied ginger, chopped (omit if strictly paleo unless you can find ginger that has been candied with natural sugar)

  • 2/3 C raisins

  • 2 tsp baking soda

  • 1/2 tsp sea salt

  1. Preheat the oven to 350°F and line a regular muffin tin with baking cups

  2. Whisk together the zucchini, egg, juice, coconut oil, molasses,  grated fresh ginger and vanilla extract/powder

  3. In a separate bowl, mix together the almond flour, coconut flour, spices, baking soda and salt

  4. Gently mix the wet and dry ingredients together until just combined

  5. Stir in the raisins and candied ginger if using

  6. Fill prepared muffin cups with the batter ⅔ full

  7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean

  8. Cook on a wire rack, store on the counter for 2-3 days, in the fridge for up to a week and in the freezer for up to 3 months


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