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    Blog — Carrot Cake Muffins

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    Guiltless Carrot Cake Muffins

    Happy Friday and Mother's Day Weekend! 

    We are so excited to bring you this new delicious muffin recipe with our Superfood Seed Flour! This muffin happens to be a FAVORITE for everyone in our family, including my mother-in-love! Every time we bake a batch, they are gone right away, because they're so delicious! Light, filling, fresh and buttery. We're making a batch - or two - for this weekend! 



    1 cup coconut sugar

    1 tbs unrefined, coconut oil 

    4 large cage-free eggs

    1 tsp vanilla extract

    2 1/2 cups Guiltless Superfood Seed Flour

    1 tbs baking powder

    1 tbs ground cinnamon

    2 cups shredded carrots

    1 cup chopped pecans

    *additional coconut sugar, shredded carrots and pecans for garnish, optional 



    1. Preheat oven to 400 degrees. Line a regular 12 inch muffin pan with paper liners. Set aside. 
    2. In a mixing bowl, combine coconut sugar, coconut oil, eggs and vanilla. Beat until well mixed. 
    3. Add in flour, baking powder, and cinnamon. Beat for another few minutes until thick and fully combined. Fold in carrots. Fold in pecans. 
    4. Using a 1/4 measuring cup, fill muffin tins about 3/4 way full. *Sprinkle coconut sugar, shredded carrots and chopped pecans on top each cup of muffin batter to garnish, optional. 
    5. Bake for about 23-25 minutes. Pecans will get toasted and tops of muffins will brown. Inside of muffins will be moist. Remove and cool on a wire rack for about 10 minutes. 
    6. ENJOY!