Jumbo Carrot Cake Muffins
Spring time means carrot cake, no matter what. These were an easy Saturday morning recipe that I whipped up. They only take one bowl and they are perfect if you are looking for a smaller recipe. It made two jumbo muffins, but 4-6 regular size muffins. You could even turn them into mini muffins if you wanted to! I hope you enjoy these! They are gluten and dairy free, and only sweetened with agave! Healthy and delicious!
To download the full recipe, click here!
Two Jumbo Carrot Cake Muffins
Ingredients
1/2 C of Oat Flour
1/4 C of Tapioca Flour
1/2 tsp. of Baking Powder
1 Egg
1/4 C of Agave
1/4 C of Chopped Carrots
1 tsp. of Cinnamon
1/4 tsp. of Nutmeg
1/4 tsp. Cloves
Directions
Pre Heat your oven to 350 degrees and pull out the jumbo muffin pan.
In a mixing bowl, add in your oat flour, tapioca flour, baking powder, and stir. Then add in the egg, agave, and chopped carrots. Stir until well combined. Then fold in the spices.
Pour batter into the cupcake pan. It should make two if you are using the jumbo pan. Place in the oven and bake for 20-25 minutes depending on your oven. Remove and enjoy!