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4 whole eggs
1 1/4 cup blanched almond flour (I often use a brand called Pamela’s which it almond, coconut, pecan and walnut flours)
1/2 cup shredded carrots
2 tablespoons vanilla (I use alcohol-free vanilla)
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup coconut oil
a pinch of sea salt
1- In a Vitamix, food processor or blender add all ingredients and mix well. If using a large bowl you will need a mixer.
2- Preheat oven to 350. Pour batter into muffin tins.
3- Bake for 15-17 minutes. Yields about 10-12 muffins.
4- Let cool 20 minutes before spreading with frosting.
Ingredients for frosting:
4-5 ounces raw cream (from a local farm)
2 tablespoons Organic Maple Syrup
2 teaspoons Vanilla (I use alcohol-free)
1 capful Lemon Juice
Directions for frosting:
1- Let cream sit at room temperature for 15-20 minutes
2- Add ingredients into a small bowl and mix well with a spoon.
3- Spread on cupcakes, be sure to allow cupcakes to cool at least 20 minutes once out of the oven.