Lemon, Raisin, Carrot and Banana Cupcake Muffins


*Grain Free *Gluten Free *Primal

I created this recipe one night when I was craving something sweet after dinner. I wanted to indulge a little but still have something nutritious.  So I came up with these Cupcake Muffins. They clearly have an identity complex- and that’s fine by me.  By using coconut palm sugar, these cupcake muffins are just sweet enough and are far lower in sugar, calories, and carbohydrates than commercial muffins and cupcakes. If you want to treat them like a cupcake, just add a little of your favorite frosting on top of each one. In the picture above, I added a dollop of coconut flavored yogurt on top. They are a dense and filling treat, pre-workout snack or grab and go breakfast for the week.


1 cup Almond Meal
3 Tbsp Tapioca Starch
1/4 cup Raisins
7 Grated Baby Carrots
2 Tbsp Melted Kerry Gold Butter
7 tsp Coconut Palm Sugar
2 Cage Free Eggs
1/2 cup Unsweetened Almond Milk
1 Banana
1 Tbsp Lemon Zest

Mix all ingredients together until smooth.
Scoop into greased muffin tin and bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Makes 12 muffins

Macro Breakdown:
150 Kcal
10 g Fat
11 g Carbs
4 g Protein

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