Nourishing Carrot Cake Muffins

the yummiest snack to prep for your postpartum

🥕🌼🌾🧺🥹💓

During postpartum often times creating meals with nutrient dense ingredients isn’t in the mix. My biggest tip is to prepare ahead of time by prepping meals and snacks that will nourish and bring delight to your body & mind. If you haven’t already - download my newest cookbook with all my nourishing postpartum recipes.

I love these nourishing carrot cake muffins for these amazing reasons:

🥕delicious!!!

🥕nourishing ingredients like carrots and almonds

🥕easy digestible meaning it will nourish your body without the stomach issues

🥕warming spices like cinnamon and ginger

I adapted my recipe from the original amazing recipe from ambitious kitchen - I highly recommend theirs! I am sharing what I changed for my own recipe and I hope you enjoy it! When you see *** that is my addition and I really encourage you to try it :)

Ingredients

Dry Ingredients:

• 2 cups almond flour

• ½ cup coconut flour

• ½ cup unsweetened finely shredded coconut

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon

  ¼ teaspoon ground ginger ***

• ½ teaspoon sea salt

  Wet ingredients:

• 4 large eggs

• 1/2 cup pure maple syrup ***

• ⅓ cup almond butter ***

• ¼ cup unsweetened almond milk

• 1 teaspoon almond extract

• ⅓ cup melted coconut oil

• 3 cups shredded carrots

For the frosting:

• ½ cup ghee ***

• 8 ounces cream cheese, at room temperature

• 1/2 cup raw honey ***

• 2 teaspoons almond extract ***

• 1 tablespoon unsweetened shredded coconut

Preheat oven to 350 degrees F. Line your muffin pan with individual parchment paper cups or cut your own. This recipe will stick! Mix dry and wet ingredients and then bake for 20-50 minutes (I used a cast iron muffin pan so the timing will be different for you) check with a toothpick. Allow the muffins to fully cool overnight before frosting them. enjoy! :) These freeze well!