Gluten Free Carrot Cake Muffins


In honor of Easter in a few weeks I thought I would make carrot cake muffins.  I personally love a muffin filled with fruit and nuts, and as an added bonus…this one has veggies!

1 1/4 cups organic almond flour
2 tablespoons organic coconut flour
1/2 teaspoon aluminum free baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons organic cinnamon
1/2 teaspoon organic nutmeg
1/4 teaspoon organic ginger

1/3 cup organic coconut oil, melted and cooled slightly
1/3 cup organic raw honey
1/3 cup unsweetened organic applesauce
2 organic eggs, brought to room temperature
1/2 teaspoon organic orange zest (optional)
2 teaspoons organic vanilla

1/2 cup organic carrots, peeled and grated
1/2 cup organic apple, peeled and diced small
1/4 cup organic walnuts, chopped
1/4 cup organic raisins

Preheat oven to 350 degrees and line a muffin pan with un-greased muffin cups. In a medium sized bowl, mix together the dry ingredients until well combined.  In a separate bowl whisk together the coconut oil, honey, applesauce, eggs, orange zest and vanilla.  Add wet ingredients to the dry and mix until just combined.  Gently fold in the carrots, apple, walnuts and raisins.  Do not over mix.  Fill prepared liners ¾ way full and bake for 17-20 minutes.  Makes 12 muffins.

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