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.
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