Carrot Cake Muffins – Gluten-Free!

September 19, 2013

Gluten-Free + Vegan Carrot Cake Muffins

By Coach Maria – Salus Nutritionist & Food Expert

The cold weather signals the beginning of fall, which means a different style of cooking and the beginning of more baking!

Baking treats from time to time doesn’t have to mean you load up on the sugars and refined flours and throw your healthy eating habits out the window.

Baking, for me, means still using quality ingredients that will promote good health while still tasting delicious – yes, it’s possible!

I like this recipe because it can be part of a quick breakfast on the go, or a smart snack at the office while avoiding the all-too-common doughnuts and sugar-treats that are brought in.

The coconut flavor and sweetness are very subtle and builds upon the other flavors quite nicely.

If you do not like walnuts, you could substitute with any other nut or even omit the nuts entirely, but I think they added a great texture to the muffin.

makes 6 muffins

2 c blanched almond flour
1/2 c unsweetened & finely shredded coconut
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 c raw, unfiltered honey (or pure maple syrup)
1/4 c olive oil
2 large pastured eggs
1 tsp vanilla extract
1 c shredded carrot
1/4 c walnuts, roughly chopped (optional, but recommended)
1/4 c golden raisins (optional, but recommended)

Preheat oven to 350˚F. Line a muffin tin with paper or silicone liners.

In a large bowl, whisk together the almond flour, baking soda, salt, nutmeg and cinnamon. Add in the shredded coconut, stir to combine.

In a separate bowl, combine the maple syrup (or honey), vanilla, oil and eggs and whisk until well combined.

Add the dry mixture to the wet, stirring until combined. Carefully fold in the carrots, walnuts and raisins.

Spoon the batter into the muffin tin, filling each cup to the top if you want a nice muffin dome. Bake for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy).

You can store these muffins, covered tightly in the fridge. 

I like to triple this recipe and freeze a bunch to have on hand – just defrost and reheat in microwave for a warm and satisfying snack.

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