**This post has been linked to Pennywise Platters Thursday at The Nourishing Gourmet and Monday Mania at The Healthy Home Economist!**
I know this post is late. And I hope it was worth waiting for! It had been my intention to test this recipe yesterday, but life happened (midwives’ appointment and so much more) and it just didn’t get done. But now I have this for you, so I hope that makes up for it! These muffins are moist and delicious, and are grain- and dairy-free!
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 c. honey
- 1 medium carrot, shredded (about 1/4 c.)
- 1/4 c. coconut milk (or raw milk)
Add all the dry ingredients to a medium bowl and stir to combine. Add the rest of the ingredients and stir until smooth. Pour into a small, 7″ baking pan, or makes about 7 cupcakes (that’s what I did). Bake at 350 for 20 min.
Now, if you’re a bit daring, I’m going to give you a second recipe to try out tonight. 🙂 I haven’t tried it on these cupcakes, honestly, but I have used it on other cakes before and it’s delicious.
- 1/4 c. butter
- 1/4 c. cream cheese
- 2 – 3 tbsp. raw honey
- 1 tsp. vanilla
Blend all ingredients with a hand mixer until smooth. Frost the cupcakes and enjoy! (No, this is not dairy-free and I haven’t found a way to make it dairy-free yet. I am at a total loss for dairy-free, sugar-free frosting. If you like powdered sugar you could try mixing that with vanilla and coconut oil, I’m told that’s tasty. But I prefer to skip all that refined sugar, personally.)
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