Sivan’s Flourless Carrot Muffins

• portions: makes 12 muffins
• temps total: 25 minutes

Ingrédients

No-Flour Carrot Cake Muffins with Pineapple

1 cup creamy almond butter

3 large eggs

3 dates

1 cup crushed pineapple, with juice

2 Tbsp reserved pineapple juice

1 tsp vanilla extract

2 cups finely grated carrots

1/4 cup shredded sweetened coconut

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Pinch of salt

Instructions

Preheat oven to 350°F and line a 12-cup muffin tin.

In a blender shred your carrots and dump into your bowl.

In blender, mix almond butter, eggs, dates, cinnamon, baking powder and soda and vanilla until smooth. Stir in carrots and then add in the pineapple with juice and the shredded coconut . Mix until just combined. Spoon into muffin cups and bake 25 minutes until golden and set. Cool completely. They might be hard to take out of pan, just use a knife to loosen and enjoy!

Tip: Add raisins, walnuts, or chopped pecans if you want them extra carrot-cake style.

Save this recipe for your weekly meal prep and tag me when you bake them 🧁