Carrot Cake Muffins


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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
Tigernut flour, coconut sugar, extra virgin coconut oil, arrowroot, carrots, raisins, vanilla extract, cinnamon, grass-fed beef gelatin, purified sea salt, baking soda, apple cider vinegar
Thawing: Must be received and stored frozen until “use-by” date. Can be held refrigerated for up to 3 days prior to consumption. Remove container from the freezer and bring to room temperature and enjoy.
carrot cake muffins
4 servings per container
Serving size: 3.5 oz (85g)
Calories per serving: 220

Total Fat 15g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 420mg, Total Carb. 20g, Fiber 2g, Total Sugars 14g, Protein <1g, Vitamin D 0%, Calcium 0%, Iron 4%, Potassium 0%