Best Paleo Carrot Cake Muffins
Serves 12
15 mins prep
20 mins cook
35 mins total
Collagen Protein Muffins
0 servings
For the Cream Cheese Frosting
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Pre-heat oven to 350F and line a 12 cup muffin tin with parchment muffin liners.
In a medium bowl, mix together almond flour, coconut flour, collagen powder, baking powder, salt, cinnamon + nutmeg.
In the bowl of a stand mixer, beat eggs, canned pumpkin and granulated monkfruit together until smooth then add vanilla, orange juice + ground ginger and mix on medium low until fully incorporated.
Remove the bowl from the stand mixer + fold in shredded carrots, coconut, raisins and pecans using a silicone spatula.
Using a spoon or ice cream scoop, scoop the batter into the muffin cups noting that the batter will be very thick.
Top with additional shredded coconut, raisins or pecans if desired.
Bake 20 minutes or until toothpick comes out clean.
