I have fallen in love with using almond flour for baking! This Gluten-Free Carrot Carrot Muffin/Cupcakes recipe is very diverse! It is great for a morning muffin on the go or can be decorated with Coconut Whipped Cream for a tasty dessert!
![Gluten-Free Carrot Muffins/Cupcakes](https://nadinavillacis.com/wp-content/uploads/2020/03/dsc_0977-2.jpg)
WHY YOU WILL LOVE THIS RECIPE
This Gluten-Free Carrot Muffins/Cupcakes can be a cupcake or a muffin! If you like carrot cake this is the recipe for you!
![Gluten-Free Carrot Muffins/Cupcakes](https://nadinavillacis.com/wp-content/uploads/2020/03/DSC_0967-1024x683.jpg)
TIPS ON HOW TO MAKE THIS RECIPE
- If you like more carrots you can add up to 3/4 cup to the batter instead of the 1/2 cup
- You can add walnuts or raisins to the batter as well
- I use vanilla powder, but you can also use vanilla extract. Just add it to the wet ingredients instead of the dry
![Gluten-Free Carrot Muffins/Cupcakes](https://nadinavillacis.com/wp-content/uploads/2020/03/DSC_0981-683x1024.jpg)
OTHER RECIPES TO TRY IF YOU LOVED THIS ONE
![Gluten-Free Carrot Muffins/Cupcakes](https://nadinavillacis.com/wp-content/uploads/2020/03/DSC_0969-1024x683.jpg)
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Gluten Free Carrot Muffins/Cupcakes
Servings: 12 Muffins
Ingredients
- 1 1/4 cup blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1 tsp grond ginger
- 1 tsp ground nutmeg
- 2 tsp of vanilla powder
- 2 eggs
- 1/3 cup coconut oil melted
- 1/3 cup honey
- 1/2 cup of grated carrots
Instructions
- Preheat oven to 350 degrees
- Line muffin tin with paper liners or grease with coconut oil
- In a bowl mix all the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, ground ginger, nutmeg and vanilla powder
- In a separate bowl mix together all the wet ingredients: beating the eggs, melted coconut oil and honey together
- Mix the dry ingredients into the wet ingredients using a spatula (I find the spatula works best for mixing almond flour)
- Fold in grated carrots
- Spoon mixture into the muffin tin
- Bake for 20 mins
- Let it cool before topping with coconut whipped cream, coconut flakes or maple topping!
- Enjoy!
Notes
- If you like more carrots you can add up to 3/4 cup to the batter instead of the 1/2 cup
- You can add walnuts or raisins to the batter as well
- I use vanilla powder, but you can also use vanilla extract. Just add it to the wet ingredients instead of the dry