Paleo Carrot Cake Muffins with Greek Yogurt Icing 🥕
Ingredients
- 1 cup almond flour
- 2 eggs
- 1/2 cup shredded carrots
- 2 tbsp melted coconut oil
- 2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ginger
- Sprinkle of salt
- For topping: 1 cup plain Greek yogurt, 1 tbsp honey, 1/2 tsp cinnamon
Preparation
In a bowl, mix together almond flour, eggs, shredded carrots, melted coconut oil, honey, cinnamon, baking soda, ginger, and a sprinkle of salt. Mix or blend the ingredients together.
Spray your muffin pan and preheat the oven to 350°F (175°C).
Spoon the batter into the muffin pan, filling each cavity about 3/4 full.
Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the yogurt icing. In a bowl, combine plain Greek yogurt, honey, and cinnamon. Mix well until smooth.
Once the muffins are done baking, remove them from the oven and let them cool slightly.
Drizzle or spread the Greek yogurt icing over the cooled muffins.
Optionally, you can add chopped nuts on top of the yogurt icing.
Enjoy your Paleo Carrot Cake Muffins with Greek Yogurt Icing!