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Carrot Cake Muffins - 4-pack
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
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
Icing
coconut manna
Native Forest coconut milk (organic coconut, purified water) *BPA free cans
honey
vanilla extract
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
Icing
coconut manna
Native Forest coconut milk (organic coconut, purified water) *BPA free cans
honey
vanilla extract
Must be received and stored frozen (up to 6 months). Remove the package from the freezer and bring to room temperature. Icing packet: Thaw on the counter and then knead while running hot water over it, cut a slit in the package, apply to the muffin.