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
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%