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Gluten-Free Carrot Cake Muffins

A recipe for deliciously moist carrot cake muffins that are also gluten free, dairy free and guilt free! Packs and keeps well for weekend getaways and travel.

Servings

15

Prep Time:

20 min.

Bake for:

25 min.

Good For:

Snacks

Introduction

Gluten-Free Carrot Cake Muffins

I baked these nutritious Carrot Cake Muffins (gluten and dairy free!) for a quick trip out of the city! The carrots are from Shigakajiwara Farm that just started a winter trial for a la carte organic veggie shopping.

The blend of coconut and almond flour adds texture and sweetness to the muffins and are well balanced as the end result is a perfectly moist cake that’s neither too dry/crumbly or oily, and tastes delicious even without the usual cream cheese icing! (I wanted to make it travel easy) Recipe makes 15 mid-sized muffins.

Carrot Cake Muffins Meraki Japan

Ingredients

  • Coconut flour, 1 cup
  • Almond flour, 2 cups
  • Maple syrup, 1/3 cup
  • Coconut sugar, 3/4 cup
  • Coconut oil, melted, 1/2 cup
  • Carrots, 2
  • Eggs, 5
  • Baking powder, 3 tsp.
  • Salt, 1/2 tsp.
  • Ground ginger, 1 tsp.
  • Cinnamon, 2 tsp.
  • Nutmeg, 1 tsp.
  • Walnuts, 1/2 cup
  • Raisins, 1/2 cup
  • Shredded coconut, 1/2 cup
      Preheat oven to 180C.
      Grate the carrots, then place over paper towels to absorb excess water.
      Mix wet ingredients.
      Sift dry ingredients then add to wet mixture batter. The batter will feel more like sticky dough than regular liquid-y cake batter.
      Coat inside of muffin trays with melted coconut oil or olive oil, then place the carrot cake batter in individual muffin holders.
      Bake for 25 min. The top will get crispy while the inside stays moist and delicious!
      Cool for 10-15 min., then enjoy!

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