Paleo Carrot Cake Muffins

Before you make any assumptions, this breakfast cake is, in fact, Paleo👀.

However, I made a cream cheese and yogurt ‘frosting’ which can be keto or paleo👌!

This recipe is made with alternative flours and sweeteners that I typically find on Amazon or Vitacost. It’s very healthy and spectacularly delicious😋:

Breakfast Carrot Cupcakes🥕🧁
Dry Ingredients:
– 1 and 1/4 cups Almond flour
– 1/4 cups Coconut flour🥥
– 1/3 cups Tapioca starch/flour
– 1/2 cup erythritol (or honey or maple syrup)
– 1 tsp baking soda
– 1/2 tsp ground ginger
– 1 tbsp ground cinnamon
– 1/8 tsp ground nutmeg
– 1/8 tsp ground cloves
– 1/4 tsp salt🧂

Wet Ingredients:
– 4 eggs🥚
– 1/4 milk (your choice what kind)
– 2 tsp vanilla extract
– 1 tbsp apple🍎 cider vinegar
– 1/3 cup coconut oil (I used half butter as well)

Raw add-ins:
– 2 and 1/2 cups shredded carrots🥕
– 1 tsp minced fresh ginger
– 1/2 cup pureed pineapple🍍
– 1 cup chopped walnuts or pecans

Topping:
– 1 cup cream cheese (or dairy free)
– 2 cups yogurt (or dairy free)
– 2 tsp cinnamon
– Sweetener of choice (optional)

Directions:
Preheat oven to 350 degrees F.
Mix all dry ingredients in bowl and set aside.
Mix eggs and milk together and add other wet ingredients.🥣
Hand mix wet and dry ingredients until combined.
Fold in raw ingredients just until combined.
Place in greased muffin pan for 30-45 minutes.🌡
Insert a toothpick to check doneness.
Mix all ingredients together for the topping.
Enjoy muffins hot🔥 or cold❄.
** Topping will melt if cupcakes are hot (but maybe that’s what you want!) Now… who is making these??😃