Gluten Free Carrot Muffins

With at least 2 lbs. of carrots sitting in my vegetable crisper, I am in need of creative ways to rid myself of carrots.  I know what you’re thinking.  “Oh she must’ve grown carrots in her garden and it has over-produced!” – but you’re giving me way too much credit here.  I can’t brag that this abundance of carrots originated in my garden because I don’t have a garden.

To give you some idea of my gardening skills, know that I bought a basil plant at Trader Joe’s a couple weeks ago, but couldn’t even get motivated to transplant the darn thing.  I left it on the front porch yesterday to get some sun – which herbs probably don’t need, but how the heck should I know?! – and came back hours later to find it wilted and crispy on the edges.  Come to think of it, I never really cared for basil anyway…

So yes, these are just good ole’ grocery store carrots and apparently I bought an extra bag.  Whaddyagonnado?!   MAKE MUFFINS!

I think these gluten free carrot muffins would make an excellent compliment to a bowl of greek yogurt or alongside an egg white omelet.  A cup of coffee or tea, too. They are made with my favorite flour – high protein, high fiber coconut flour – and do not contain any refined sugars.  They are a healthy little treat and I’m pretty sure kids would love them, too!

Adapted from this Gluten Free Carrot Mini Muffins with Coconut Flour recipe on Elana’s Pantry.

Yield: 6-7 muffins

INGREDIENTS

1/4 c. coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1 tsp. cinnamon
3 eggs
1/4 c. oil or melted butter
1 Tbs. molasses
2-3 Tbs. honey
1 tsp. vanilla extract
1 c. carrots, grated
2 Tbs. raisins
2 Tbs. chopped walnuts (or nuts of your choice)

Preheat oven to 350 degrees.

Combine coconut flour, salt, baking soda, and cinnamon in a mixing bowl and stir until blended.

In a separate bowl, combine eggs, oil or melted butter (whatever you choose), molasses, honey and vanilla.

Add 1/2 of dry ingredients to wet ingredients and blend; repeat with remaining dry ingredients and then fold in shredded carrots, raisins and nuts. Grease a muffin tin and drop batter by spoonfuls into tin until they are 1/2 full.

Bake for 10-15 minutes, or until the tops of the muffins are dry and hold their shape when you press them lightly with your fingertip.

Best when served warm with a smear of butter or cream cheese:)

3 Comments on Gluten Free Carrot Muffins

  1. I might have to try these out this wknd… looks yummy!

  2. Would gluten-free flour work if you don’t have coconut flour?

    • Nope:( I mean, it might eventually, but you need to reconfigure the recipe. Search for a gluten-free carrot muffin recipe and you can probably find one using gluten-free flour.

Leave a comment

Your email address will not be published.

*