Gluten-free carrot muffins made with coconut flour.
These gluten-free carrot muffins are moist, flavorful, and made with the goodness of coconut flour. They are perfect for a nutritious breakfast or a delicious on-the-go snack. The combination of carrots, warm spices, and a hint of coconut makes them a delightful treat for anyone following a gluten-free diet.
INGREDIENTS
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour (or arrowroot flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup (or your preferred sweetener)
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened shredded coconut (optional, for added texture and flavor)
- Chopped nuts or raisins (optional, for additional toppings)
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups with coconut oil to prevent sticking.
In a large mixing bowl, whisk together the coconut flour, almond flour, tapioca flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, beat the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract together until smooth.
Add the wet ingredients to the dry ingredients and stir until the mixture is well combined and forms a thick batter.
Fold in the grated carrots, unsweetened applesauce, and shredded coconut (if using) into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
If desired, sprinkle chopped nuts or raisins on top of each muffin for added texture and flavor.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious gluten-free carrot muffins as a delightful and nutritious treat!
TIPS
You can store the leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to customize the muffins by adding your favorite mix-ins, such as chopped nuts, raisins, or even shredded coconut.
If you prefer sweeter muffins, you can increase the amount of honey or maple syrup in the recipe.
NUTRITION VALUE
- Calories: Approximately 150-180 calories per muffin
- Protein: Around 4-5 grams per muffin
- Carbohydrates: Approximately 18-22 grams per muffin
- Fat: About 8-10 grams per muffin
