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.
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
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Shredded coconut, 1/2 cup
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