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Carrot cake is a classic dessert that never gets old. However, for those who have gluten or sugar restrictions, indulging in the delicious treat can be daunting. But have no fear, we have two recipes for gluten-free and lower sugar carrot cake muffins that are sure to satisfy your sweet tooth. First up is the gluten-free carrot cake muffins. To make these delicious muffins, you will need almond flour, tapioca flour, baking soda, sea salt, cinnamon, ginger, nutmeg, eggs, maple syrup, vanilla extract, coconut oil, grated carrots, and chopped walnuts. Start by preheating your oven to 350 degrees Fahrenheit and lining a muffin tin with paper liners. In a large bowl, mix together the almond flour, tapioca flour, baking soda, sea salt, cinnamon, ginger, and nutmeg. In a separate bowl, whisk together the eggs, maple syrup, vanilla extract, and melted coconut oil. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated carrots and chopped walnuts. Scoop the batter into the prepared muffin tin, filling each liner about 2/3 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. For the lower sugar option, we have Paleo Carrot Cake Muffins. For this recipe, you will need almond flour, coconut flour, baking soda, sea salt, cinnamon, nutmeg, eggs, coconut sugar, coconut oil, grated carrots, and chopped walnuts. Begin by preheating your oven to 350 degrees Fahrenheit and lining a muffin tin with paper liners. In a large bowl, mix together the almond flour, coconut flour, baking soda, sea salt, cinnamon, and nutmeg. In a separate bowl, whisk together the eggs, coconut sugar, and melted coconut oil. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated carrots and chopped walnuts. Scoop the batter into the prepared muffin tin, filling each liner about 2/3 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Both of these muffin recipes are perfect for breakfast or dessert. They are moist, flavorful, and satisfy your cravings without compromising on taste or texture. Give these recipes a try and enjoy a guilt-free sweet treat!

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