Whisking It



April 2014

Paleo Rooibos Carrot Cake Muffins

Written by , Posted in Breakfast, Snacks

So Easter. Chocolate. Millions of public holidays which for me meant a mountain non-paleo friendly food. I officially have swollen tonsils and a super runny nose. This is the payment one gets for ditching the healthy happy food and eating all of the delicious but totally unhealthy burgers, frozen yoghurt, prego rolls, Steers (oh yes. I did) and of course my fair share of the vino. *facepalm*

It all seemed like the best idea ever at the time, and now my body is angry at me and protesting through flu symptoms… >.< ppfffffftt.

So to rescue and remedy for all out there suffering from similar post-public-holiday-and-Easter-food-and-chocolate symptoms I recommend these Rooibos Carrot Cake muffins. They are awesomely 100% paleo, really healthy and perfect for snacking! AND they taste like carrot cake (sort of) which means they totally target those sweet tooth cravings that hit me at around 10:17pm on an unsuspecting week night… Don’t know about you guys.

They do take a bit of time – so maybe save them for the next public holiday – which, oh look at that, is in 2 days time.

— Recipe —


1.5 cups almond flour
1 cup tapioca flour
0.5 cups desiccated coconut
6 tbs coconut flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
6 large eggs
0.5 cups honey
1 cup strong Rooibos tea
1 tsp stevia
90gr melted coconut oil
2 tsp vanilla extract
3 cups grated carrots (roughly 4 large carrots)
1 cup shredded coconut
0.5 cups chopped up fresh pineapple


*preheat the oven to 180*

Line a muffin pan.
In a large bowl whisk together all dry ingredients and set aside.
Beat the eggs until light and fluffy.
Add the honey to the tea and stir together then add the honey/tea mixture to the eggs (ensure it is room temperature and not still hot).
Add the coconut oil and vanilla and beat for 5 minutes.
Allow to stand for 5 minutes before folding in the carrot and pineapple.
Divide into the muffin tin – it is difficult to pour because of the carrots so use a soup spoon or something similar and carefully spoon into the muffin holes.
Bake for 30 minutes.

My muffins were slightly under-done (I have a temperamental gas oven that is usually a good 20 degrees too cold) but just use a toothpick to check whether they are cooked through.
Also – the texture of these muffins is quite, gooey/chewy & soft. Not cake-like. They firm up and get better with age I found – so if you are baking for a party I would bake them at least one day before but up to 3/4 days before.
They lasted me 6 days without getting old or stale. (like I said they age well)

YUM :)

Happy faux monday all.


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