Carrot Cake Muffins

$18.50

Quantity
- +
I remember the first time I had carrot cake.  We were going to one of my relative's house and my aunt had made it for dessert. "Cake with vegetables?" I thought. With one bite I was hooked. It has been a favorite ever since.  Chef Ann created this completely AIP Carrot Cake Muffin and they are super tasty. Soft and full of flavor like a muffin should be. Not just AIP good, just plain delicious. 4 muffins
Carrot Cake Muffins
  • tigernut flour
  • coconut sugar
  • coconut oil
  • arrowroot starch
  • carrots
  • raisins
  • vanilla extract
  • cinnamon
  • grass-fed beef gelatin
  • sea salt
  • baking soda
  • organic apple cider vinegar

  • Must be received and stored frozen until “use-by” date. Remove the package from the freezer and bring to room temperature.  
    Carrot Cake Muffins
  • Servings size - 1 muffin
  • Servings per package - 4
  • Calories per serving - 220
  • Calories from Fat 130
  • Total Fat 15g
  • Saturated Fat 14g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 420mg
  • Carbohydrates 20g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 1g
  • Vitamin A 25%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 4%.