Blueberry Carrot Cake Muffins Grain Free recipes

Blueberry-Carrot Cake Muffins [Grain-Free] recipes

Blueberry-Carrot Cake Muffins [Grain-Free] recipes


35 minutes

Details
  • Servings:   12
  • Calories:   273
  • Protein:   6g
  •  
  • Fiber:   4g
  • Sugar:   17g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   20g
  •  
  • Dish:   desserts
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Cuisine
  • american
Ingredients
  • 6 tablespoons coconut flour
  • 6 tablespoons almond flour
  • ½ cup coconut palm sugar
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1¾ cups grated carrots -- 7 ounces (about 3 med carrots)
  • ⅓ cup chopped walnuts
  • 5 large eggs
  • ¼ cup butter or coconut oil -- melted
  • 2 teaspoons vanilla extract
  • ½ cup dried blueberries -- or fresh
  • 5 ounces cream cheese -- softened
  • ¼ cup butter -- softened
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons honey or maple syrup -- or powdered sugar
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