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Carrot Cake Mini Muffins


1 cup brown rice flour

½ cup almond meal (or other nut meal)

1 tsp xantham gum or arrowroot flour

2 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ cup grated carrot

½ cup Nourishing Bubs Pumpkin / Nourishing Bubs Sweet Potato Puree (5 blocks defrosted)

½ cup pitted medjool dates, finely chopped (or processed into paste)

½ cup chopped walnuts

½ cup honey or maple syrup

2 eggs

¼ cup coconut oil melted



  1. Preheat oven to 180°C. Line mini muffin tin with small patty papers.
  2. Place all ingredients well in a medium bowl and mix to combine.
  3. Spoon mixture into patty pans and fill 2/3 of the way up. Bake in oven for 20 minutes or until golden and skewer comes out clean.


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