Carrot Cake Muffins

These carrot cake muffins are deliciously moist with the perfect amount of sweet! I’m always creating new recipes for sweet treats to enjoy with my afternoon coffee. This might be my favorite treat yet! The maple syrup and nutmeg add so much flavor, and I swear the flavor only gets better when you dunk them in coffee! Can you tell I LOVE coffee??

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Ingredients:

  • 2 cups gluten free flour blend
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups grated carrots
  • 1 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 egg

Directions:

Preheat oven to 350°. Stir to combine flour, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. Add grated carrots, maple syrup, coconut oil, and egg, and beat into flour mixture to combine. Line a muffin sheet with 12 muffin cups and equally divide batter between the 12 muffin cups. Bake at 350° for 20-25 minutes.

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