Carrot Ginger Muffins w/ Turmeric Coconut Butter

Carrot Ginger Muffins

I was inspired by Diane Sanfilippo’s Practical Paleo carrot gingerbread muffins so I created a different version. I excluded the maple syrup/molassas and added  ghee, pumpkin pie spice + turmeric and a few other changes. They actually tasted way better than they looked (haha). We all really enjoyed the turmeric coconut butter. Super yummylicious. It made it feel like a decadent breakfast. 🙂

6 eggs
1/4 c ghee
1/4 c coconut oil
1/2 c. coconut flour
1 tsp of cinnamon
1 tsp of pumpkin pie spice
pinch of baking soda
pinch of sea salt
3 drops of vanilla medicinal extract (or 1/2 tsp of pure vanilla extract)
1 TB xylitol (more if you like sweeter)
10 drops of stevia
1-2 TB grated ginger
2 1/2 cups of carrots (can do 3 cups if you want)

Turmeric Coconut Butter:
1/4 c. coconut oil
1/4 c. coconut butter
1 tsp of grated ginger
1 tsp of turmeric
1 TB of shredded coconut
1/2 TB xylitol
5 drops of stevia

1. Preheat oven to 350 degrees F.

2. Grease 12 cup muffin tin with coconut oil or ghee.

3. Whisk eggs, coconut oil, ghee, vanilla extract, xylitol, stevia in a mixing bowl. Then, mix in the cinnamon, pumpkin spice, baking soda, sea salt, coconut flour,  Lastly, stir in the shredded carrots and ginger.

4. Add about 1/4 cup of batter in each muffin cup and bake for 35 minutes.

5. Then, add all ingredients for the turmeric coconut butter into a small pan and warm enough so that it starts to melt. Then, either blend or use an immersion blender to mix it up.

Enjoy the deliciousness!


Chocolate Delish Muffins


  • 6 eggs
  • 1/4 c. ghee (or butter)
  • 1/2 c. coconut milk
  • 1 tsp vanilla powder
  • 1/8 tsp cinnamon
  • 1/2 c. coconut flour
  • 2 TB coconut oil
  • 4 TB cacao powder (could substitute carob powder)
  • 4 TB of grated cacao butter (or other nut butter if you prefer – see below)
  • stevia (20-30 drops) – use whatever sweetener you prefer like xylitol, honey etc.
  • big pinch of sea salt
    optional: 2 TB of collagen powder and/or 2-4 TB of sunflower/almond cashew butter is good too. I also like to add 5-10 drops of chocolate extract from medicine flower.FullSizeRender-2

1. Pre-heat oven to 350 degrees
2. I add everything into the blender and mix. You can also use a handheld mixer or a food processor.
3. Grease the muffin pan with coconut oil
4. Pour mixture into a 12 cup muffin pan
5. Bake for 25 minutes

Note: When they first come out of the oven they may be a bit puffy but they settle down after after 10 minutes. These are kinda like a muffin meet brownie meets bread – well, at least for someone who doesn’t eat bread. 😉