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Cinnamon Raisin Carrot Muffins 🥕


3 eggs

2 cups almond flour

2 tbsp melted coconut oil

1 tsp vanilla extract

2 tsp cinnamon

½ cup maple syrup (or choc zero maple syrup)

1 tsp baking powder

¼ tsp salt 1 ½ cups shredded carrots

½ cup raisins

1 scoop cinnamon bun protein powder (MRM Veggie Elite) or plain collagen

2 tbsp melted almond butter (optional)


Line muffin pan with paper holders & preheat oven to 350

Mix eggs, coconut oil, syrup & vanilla extract

Add in almond flour, cinnamon, baking powder & salt & mix until blended

Add & mix in shredded carrots & raisins

Bake for 20-30 minutes until tops are slightly browned

Let cool & top each muffin with some melted almond butter

Makes 12 muffins; keep in refrigerator in airtight container for 1 week or freezer for up to a month

Nutrition Info: 140 cal, 7g fat, 19g carbs, 11g fiber, 6g sugar, 5g protein


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