Imagine biting into a moist, perfectly spiced muffin that's not only incredibly delicious but also completely gluten-free and packed with nutritious carrots. These aren't your ordinary muffins - they're a game-changing breakfast treat that will make your taste buds dance and your body thank you! Whether you're following a gluten-free diet or simply looking for a healthier alternative to traditional muffins, this recipe is about to become your new morning obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup grated carrots
- 1/4 cup honey
- 1/4 cup coconut oil
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt. Whisk together until well incorporated and any lumps are broken up.
- In a separate bowl, grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots.
- In another medium bowl, whisk together eggs, honey, and melted coconut oil until smooth and fully combined.
- Pour the wet ingredients into the dry flour mixture and mix gently until just combined. Fold in the grated carrots, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a cream cheese glaze if desired before serving.
Tips
- Use fresh carrots and grate them just before mixing to ensure maximum moisture and flavor.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra moisture, you can add 1/4 cup of unsweetened applesauce to the wet ingredients.
- Make sure your coconut oil is melted but not hot when mixing with eggs to prevent scrambling.
- Check muffins a few minutes early - gluten-free baked goods can dry out quickly if overbaked.
- Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- These muffins freeze beautifully - store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 55mg
