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Gluten Free Carrot Muffins/Cupcakes
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Keyword:
carrot, cupcakes, muffins
Servings:
12
Muffins
Author:
Nadina Villacis
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