GF Carrot + Spice Muffin

Gluten-Free Carrot Spice Muffins - wholesome, healthy, snack attack!

Inspiration:

I feel like I am just dipping my toes into the gluten-free (GF), dairy-free, low-sugar, baking world. There’s so much to learn, and there’s a LOT of healthy treats that taste very MEH. Also, for full transparency, I believe everything is good *in moderation*. Most of the time, when I go for a treat, it’s the real deal. With that said, there’s a time and a place for whole-food & healthy baking, and if I can figure it out: I’m here for it.

I made these GF healthy muffins a la Amy Chaplin yesterday and they were two thumbs up. I hope you can give them a try!

Ingredients:

1 c. millet flour
1/2 c. oat flour
1/2 c. almond flour
2 T. coconut flour
2 tsp baking powder
2 tsp cardamom
2 tsp ginger
2 tsp turmeric
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

2 medium eggs
1/2 c almond milk
1/4 c real-deal maple syrup
1/4 c real-deal orange juice
1/3 c melted coconut oil
1 T. vanilla extract

2 large carrots grated (approx. 2-3 cups)

1/2 c assorted seeds toasted (heat in pan over medium heat 5' or so)

Instructions:

Oven to 375 F

Line or grease a muffin tin.

Combine dry ingredients and mix together.

Combine wet ingredients and whisk well.

Add carrots; combine wet ingredients + dry ingredients.

Mix thoroughly. 

Spoon batter into muffins cups.

Top with toasted seeds.

Bake 30-35 minutes.

A quick note:

Makes 9-11 muffins.

If using ingredients from the fridge - bring to room temp first, or wait for the liquid form of coconut oil to cool. Coconut oil solidifies when cold - so you don’t want to mix cold ingredients + warm coconut oil.

This will keep on the counter or in the pantry for 2-3 days, or in the fridge for a week.