Carrot Chocolate Chip Pecan muffins…say that five times fast! Maybe I should call them the Triple C Pecan muffins instead. No matter what you call them, they are top-notch, A+ muffins that are perfect topped with creamy nut butter and paired with a hot cup of tea. (Are you drooling yet?)
These gluten-free, low-carb muffins are made with almond and coconut flour. I prefer to bake with alternatives to all-purpose flour, like almond meal or coconut flour because I like the texture of the baked goods and they are healthier options. Here are some links to learn more about these flours.
What’s inside these delicious muffins?
It’s hard to have just one of these bad boys. They are the perfect portion size, full of healthy-ish ingredients (if you omit the chocolate chips or opt for a dark chocolate or cacao nibs then BOOM, healthier!), and just downright YUMMY!
2 cups almond flour
3 tsp. coconut flour
2 tbsp. coconut oil
3 tbsp. raw honey
1/3 cup mashed ripe banana
1/3 cup grated carrots
1.5 tsp. vanilla extract
1/8 tsp. sea salt
3/4 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/3 cup chocolate chips (regular or mini if you prefer)
1/3 cup chopped pecans
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine all dry ingredients.
- Add wet ingredients and mix well.
- Add in the grated carrots, chocolate chips, and pecans.
- Grease a muffin tin (or use liners) and divide batter evenly into each slot.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins come out clean.
This recipe yields 12 muffins that keep for up to two days in an airtight container.
Perfect for kid’s lunches, afternoon snacks, or late night nibbles. Top it with nut butter or even Nutella! This muffin is sure to be a family favorite.
So whether you eat or drink or whatever you do, do it all for the glory of God.
– 1 Corinthians 10:31