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Carrot Cake Breakfast Muffins (paleo, gluten-free)
PERCHANCE TO COOK15Ingredients
50Minutes
170Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3/4 cup almond flour (/meal)
- 1/2 cup coconut flour (I like Nutiva Organic Coconut Flour)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. canela
- 1/4 tsp. salt
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 eggs
- 1/2 cup honey
- 1 tsp. vanilla
- 1/4 cup coconut milk
- 2 Tbsp. coconut oil (melted)
- 1 mashed banana
- 1 1/2 cups shredded carrots (about 5 large carrots grated)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium200mg8% |
| Potassium140mg4% |
| Protein3g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars14g |
| Vitamin A45% |
| Vitamin C4% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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