Paleo Breakfast: Carrot and Pecan Muffin Recipe

30 Days of Paleo Breakfast Meals

(Day 14)

Spiced Carrot and Pecan Muffins

Although sweet muffins are often great for dessert, savory ones, or at least ones which are not too sweet, are the perfect paleo breakfast. We are making these with almond flour, coconut, spices, carrot, honey, and more, so you can expect plenty of flavor in every bite. Feel free to use maple syrup instead of honey if you prefer.

This recipe makes medium-sized 12 muffins, but if you prefer smaller ones, use 36 mini-muffin cups instead, and reduce the cooking time by about a third. Enjoy these just as they are, or cut them in half and spread generously with grass-fed butter.

These will keep for a few days in an airtight container at room temperature. They also freeze well and can be thawed in the refrigerator overnight for breakfast the following day.

What You Need:

2 cups blanched almond flour
1 teaspoon baking soda
½ teaspoon sea salt
1/2 cup unsweetened shredded coconut
1/8 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon powdered ginger
3 eggs
1/2 cup melted coconut oil
1/2 cup honey
1 cup grated carrot
1 tablespoon grated fresh ginger
3/4 cup raisins, soaked in water for 15 minutes and drained
12 pecan halves (optional)

How to Make Them:

Preheat the oven to 350 degrees F. Put the raisins in a mug and cover them in water, then let them soak for 15 minutes. Meanwhile, stir the almond flour with the baking soda, salt, coconut and spices in a large bowl. Whisk the eggs with the honey and coconut oil in another bowl, then stir in the carrot, ginger and drained raisins.

Now you can mix the wet ingredients into the dry ones. Divide the batter between 12 paper-lined muffin cups and top each one with a pecan half if liked. Bake for about 25 minutes or until the tops spring back when you gently press them. Let the muffins cool before serving.

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Save Print Paleo Breakfast: Spiced Carrot and Pecan Muffins Author: CavemanDietBlog.com   Ingredients

• 2 cups blanched almond flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsweetened shredded coconut
• ⅛ teaspoon ground cloves
• ½ teaspoon allspice
• ½ teaspoon powdered ginger
• 3 eggs
• ½ cup melted coconut oil
• ½ cup honey
• 1 cup grated carrot
• 1 tablespoon grated fresh ginger
• ¾ cup raisins, soaked in water for 15 minutes and drained
• 12 pecan halves (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. Put the raisins in a mug and cover them in water & let them soak for 15 minutes.
3. Meanwhile, stir the almond flour with the baking soda, salt, coconut and spices in a large bowl. Whisk the eggs with the honey and coconut oil in another bowl, then stir in the carrot, ginger and drained raisins.
4. Mix the wet ingredients into the dry ones.
5. Divide the batter between 12 paper-lined muffin cups and top each one with a pecan half if desired.
6. Bake for about 25 minutes or until the tops spring back when you gently press them.
7. Let the muffins cool before serving.

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