These pecan carrot cake muffins are delightful—loaded with carrots, pecans, baking spices, and sweetened with molasses. A lovely gluten free breakfast treat or guilt-free afternoon snack.
- Preheat oven to 350°F.
- In a large bowl or electric mixer fitted with a whisk attachment, whisk almond flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add in eggs, coconut oil, vanilla, molasses, carrots, and chopped pecans, and continue to whisk until blended.
- Grease muffin tin with pan release spray, and line with muffin cups. Evenly fill cups ¾ of the way, top each muffin with a pecan piece, and bake for 30 minutes or until muffins are cooked completely (test muffin center with a toothpick, if the toothpick comes out clean the muffins are done). Let rest for 1 hour before serving.
Tip: Store extra muffins in the freezer for a quick thaw and bake breakfast option. They will keep for 1–2 months, if well sealed.
You may also like:
| Mar 1, 2021
How to Work from Home the Right Way
| Mar 24, 2020
An At-Home Wellness Guide
| Mar 19, 2020
Use the Power of Positive Thinking to Improve Your Life
| May 26, 2020
Alternatives to Soda That Will Curb Your Craving
| Apr 20, 2020
Things to Keep in Mind While Working from Home
| May 28, 2019
Small Changes That Can Make for a Happier Home
| Apr 7, 2020