Coconut Carrot Pecan Muffins

Changing your eating lifestyle to lower your carbs can be difficult. Breakfast and desserts seem to be the hardest to find replacements for. I recently made these muffins which were hearty and actually tasted like carrot cake. A good breakfast muffin or dessert with only 13g carbs per muffin.

I live near a Sprouts market and they have all of these ingredients. Whole Foods likely does as well.

Here are the cast of characters:

Combine coconut flakes, almond meal, baking soda, salt and cinnamon in a medium sized bowl.

In a separate large bowl mix together carrot and applesauce. Isn't that pretty?

Make a paste out of the dates. In a small glass bowl put dates and 3 TBS warm water. Microwave for 30 seconds on high. Mash dates with a fork until they become paste-like. Add 1 more TBS water and microwave another 30 seconds. Add coconut oil and vanilla. Mash some more and it should look like this:

Mix the date paste into carrot/apple bowl, then mix the dry ingredients in a little at a time, followed by the eggs:

Grease a muffin tin with coconut oil then spoon mixture into pan. Top with coarsely chopped pecans (press them in just slightly or they'll fall off the top easily):

Bake 19-21 minutes. Remove from oven and cool in pan about 15 minutes. Loosen the edges well with a butter knife.

Yummy.


1 1/4 cups unsweetened coconut flakes
3/4 cup almond meal
1 tsp baking soda
1/2 tsp sea salt
1 heaping TBS cinnamon
1 cup baby carrots shredded extra fine in a food processor
1 single serving unsweetened organic applesauce
1 tsp vanilla extract
2 TBS coconut oil
5 medjool dates pitted
2 Omega-3 eggs whisked
Raw pecans coarsely chopped (about 1/4 cup)

Combine coconut flakes, almond meal, baking soda, salt and cinnamon in a medium sized bowl. In a separate large bowl mix together carrot and applesauce.

Make a paste out of the dates. In a small glass bowl put dates and 3 TBS warm water. Microwave for 30 seconds on high. Mash dates with a fork until they become paste-like. Add 1 more TBS water and microwave another 30 seconds. Add coconut oil and vanilla. Mash some more.

Mix the date paste into carrot/apple bowl, then mix the dry ingredients in a little at a time, followed by the eggs.

Grease a muffin tin with coconut oil then spoon mixture into pan. Top with coarsely chopped pecans.

Bake 19-21 minutes. Remove from oven and cool in pan about 15 minutes. Loosen the edges well with a butter knife.