Paleo/SCD Carrot Kugel Muffins

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Paleo/SCD Carrot Kugel Muffins


  • 2 cans sliced carrots (or 4 cups sliced cooked carrots)
  • 4 eggs
  • 2 tsp baking powder (for SCD substitute 1/2 tsp baking soda and 1/2 tsp apple cider vinegar)
  • 1 cup almond flour
  • 1/2 cup honey
  • 1/2 cup melted coconut oil


  1. Preheat oven to 350 degrees.
  2. Fill cupcake pan with cupcake liners.
  3. Grease cupcake liners with oil.
  4. If using fresh carrots - peel and slice carrots. Steam carrots in 1 inch of water for 20 minutes or until soft.
  5. If using canned carrots - drain and rinse.
  6. Mash carrots with a potato masher.
  7. Combine all ingredients with mashed carrots.
  8. Pour into prepared cupcake pan until each is 3/4 full.
  9. Bake for 30 minutes until center comes clean from an inserted toothpick.
  10. Serve warm or room temperature.
  11. Can be made 1 or 2 days before and reheated in the oven.
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These carrot muffins have taken a long journey.  This recipe is based on my Mother-In-Laws much loved Carrot Kugel.  Her Kugel is absolutely delicious!  Unfortunately, it does not fit into my current dietary restrictions.  Over the last few years I have tweaked her recipe.  I first subbed her margarine for coconut oil.  I then switched out the white flour for almond flour.  Finally I took out the sugar and added honey.  The problem I always had was the center of the kugel, which was cooked in an 8X8 pan would not cook through.  I finally had the break through this Rosh Hashanah – muffin tins!!!  With a smaller amount of batter, the kugel is able to cook all the way through.  The kids are also more likely to eat them since they are in muffins!  This is a great side dish to a meat meal because it is non-dairy.



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