Carrot Cake Muffins

carrot cake muffins

Did you know that tigernuts (aka chufa) are actually not nuts, but tubers? These amazing little tubers resist digestion, so they are a perfect prebiotic to feed the good bacteria in our guts! How awesome is that?! Tigernuts are also AIP friendly, so those who are avoiding nuts will love this flour!  I love to make yummy treats with the flour and use the whole tigernuts to snack on because they’re sweet, chewy & so addictive! I also like to soak the whole tigernuts to make my own flavored horchata drinks. Growing up in SoCal I was addicted to horchata, but it was made with rice and loaded with refined sugar, SO unhealthy! Come to find out, the traditional Mediterranean way to make it is with tigernuts and not rice. So many great uses for Tigernuts!

I used Organic Gemini’s tigernut flour to make these yummy Carrot cake muffins and they were a huge hit in our house! Organic Gemini also sells yummy flavored horchata drinks and a granola. Go check them out because they have amazing products!

Are you ready for this delicious recipe? Without further adieu

Carrot Cake Muffins

Servings: Makes aprox 6 muffins.


  • -3 eggs
  • -1 1/4 c shredded carrots
  • -1/2 c TigerNut flour
  • -1/4 c coconut flour
  • -4 tbs ghee/coconut oil, melted
  • -1/4 c maple syrup
  • -1/4 c coconut sugar
  • -1/4 c raisins
  • -4 tsp cinnamon
  • -1 tsp vanilla
  • -1/2 tsp nutmeg
  • -1/2 tsp ACV
  • -1/2 tsp fresh grated ginger
  • -1/4 tsp baking soda
  • -1/8 tsp ground cloves
  • -1/8 tsp sea salt


  1. Preheat oven to 350 degrees.
  2. Mix eggs, maple syrup, coconut sugar and vanilla in food processor until combined.
  3. Add the rest of the ingredients, except for raisins, and mix until fully incorporated.
  4. Add raisins and stir in by hand.
  5. Fill a muffin tin with liners and fill 3/4 full.
  6. Cook in oven for 25-28 mins or until a toothpick inserted comes out clean.

carrot cake muffins full

Asparagus Soup With Crispy Prosciutto And Curried Ghee

Asparagus soup

I love living in the farm to fork capitol of America, there are so many yummy fresh fruits and veggies at my finger tips! One of my favorite things is when winter is coming to a close and fresh spring vegetables start popping up everywhere. It’s an exciting time, one I look forward to every year!

Asparagus is one of my absolute faves and one of the veggies I gravitate towards first this time of the year. I absolutely love to make my asparagus soup first thing when I get my hands on a nice hearty bunch. It’s the perfect soup to make as winter is coming to an end and spring is just beginning to peek it’s head around the corner. Add my favorite toppings to the mix, and you’ve got yourself a truly comforting, tongue tantalizing combination of flavors. This soup is easy to whip up as a meal by itself or as a side to your favorite dish. I hope you enjoy it as much as I do!

Asparagus Soup with Crispy Prosciutto and Curried Ghee


  • -1/2 pound of asparagus, ends trimmed
  • -2/3 cup of light coconut milk
  • -2 slices of prosciutto
  • -1/2 tbsp garlic powder
  • -1/4 cup of mushrooms, sliced
  • -1 tbsp ghee
  • -1/2 tsp yellow curry powder
  • -salt & pepper to taste


  1. Place water in the bottom half of a steamer pan and bring to a boil.
  2. Trim the dry ends off of the asparagus. Place them in the top half of the steamer pan and steam until tender, about 12-15 mins.
  3. While the asparagus is steaming, line a baking sheet with foil and preheat your oven to 425 degrees.
  4. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  5. Add 1 tbsp of ghee to a small dish along with your curry powder and heat until melted, stir to combine.
  6. Add a tiny bit of your curried ghee to a pan and saute your mushrooms until tender, reserving the rest to garnish your soup.
  7. Pour your coconut milk in a pan and bring to a boil.
  8. When Asparagus is done steaming, add to a high speed blender (i use a vitamix) along with your heated coconut milk, garlic powder and blend until creamy. Add your salt and pepper to taste and keep blending and testing until desired flavor is achieved.
  9. Pour soup into bowls and garnish with sauteed mushrooms, crumbled prosciutto and last but not least, drizzle your reserved curried ghee on top.
  10. Grab a spoon and enjoy!