Anti-inflammatory Carrot Muffins

Anti-inflammatory Carrot Muffins get their anti-inflammatory boost from turmeric. Turmeric gives these muffins and beautiful vibrant colour but the flavour is very subtle. They are moist due to the carrots and have a delicious texture thanks to the shredded coconut. I like to enjoy them two at a time with tahini and a cup of tea.

Anti-inflammatory Carrot Muffins Recipe

gluten-free, dairy-free

Prep time: 10 minutes | Cook time: 20 minutes | Serving size: 12 muffins

Ingredients

• 2 cups almond flour
• ½ cup unsweetened shredded coconut
• 1 tsp ground turmeric
• 3/4 tsp baking soda
• ¼ tsp ground cinnamon
• 3 tbsp melted coconut oil
• 2 large eggs, at room temperature
• ½ cup maple syrup, at room temperature
• 1 tsp vanilla
• 1.5 cups grated carrot
• ¼ cup tahini

Directions

1. Preheat oven to 350F and line a muffin tray with medium liners.
2. In a large bowl, mix together almond flour, shredded coconut, turmeric, baking soda, and cinnamon.
3. In a small bowl, whisk together coconut oil, eggs, maple syrup and vanilla.
4. Add the wet mixture to the dry mixture and stir to combine. Fold in the grated carrots.
5. Spoon into the muffin tray and bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean.
6. Enjoy Anti-inflammatory Carrot Muffins with tahini or your favourite nut butter.

PER 2 MUFFINS: CALORIES: 433, FAT: 32 g, SAT. FAT: 11 g, CARBS: 30 g, FIBER: 6 g, SUGARS:  20 g, PROTEIN: 11 g, SODIUM: 293 mg, CHOLESTEROL: 62 mg