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Carrot Cake Muffins
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%
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%