Grain, Dairy, & Soy Free
Ingredients
- 1 Cup Blanched Almond Flour, Honeyville Brand
- ½ Cup Arrowroot or Tapioca Flour
- ¼ Tsp. Baking Soda
- ½ Tsp. Baking Powder
- ¼ Tsp. Sea Salt
- 1 Tsp. Ground Cinnamon
- ½ Tsp. Ground Nutmeg
- 3 Large Eggs
- ¼ Cup Organic Maple Syrup (adjusting according to taste preference)
- ½ Cup Applesauce
- 1 Tsp. Pure Vanilla
- ¼ Cup Chopped Pecans (optional)
- ½ Cup Raisins (optional)
- 1½ Cups Carrots, finely grated
Instructions
- Preheat oven to 325 °F and line a muffin tin with paper cups, or use silicone baking cups.
- In a large bowl, combine the almond flour, arrowroot, baking soda, baking powder, cinnamon, and nutmeg.
- In a separate bowl, mix together the eggs, applesauce, vanilla and maple syrup. Then stir in the carrots, nuts and raisins.
- Stir the wet ingredients into the dry.
- Evenly distribute the batter into lined muffin cups, filling the cups approx ¾ full
- Bake 18 – 23 minutes or until nicely browned.
- Cool completely.
Optional Orange Glaze:
- 1 ¼ Cup Powdered sugar ( you can make your own by grinding sugar of choice in a coffee grinder until it becomes a powder – I used coconut palm sugar)
- ½ Tsp. Grated orange zest
- 2-3 Tbs. Fresh orange juice
In a small bowl, combine orange zest, powdered sugar, and orange juice, mix until smooth. Drizzle over cooled cupcakes.
Enjoy!
