Paleo Carrot Nut Muffins (Gluten-Free, Dairy Free)

Carrot Nut Muffins

These delicious muffins are some of the best gluten-free treats I’ve made (granted, my taste buds have definitely changed given no gluten and low sugar).

I made this up, adding in lots of nutrient-rich ingredients! Everyone who “sampled” them declared them delicious! They also have a lower glycemic load meaning they are low in sweetener so they won’t spike your blood sugar – definitely important!

1 1/2 C almond floor (or ground almonds)

3/4 C flaxseed meal (or ground flaxseeds)

1/2 t sea salt

1 t ground nutmeg

2 t ground cinnamon

1/2 t ground cloves

1 t ground ginger

3 T melted coconut oil or applesauce

3 organic, cage-free organic eggs

2 T grade B maple syrup

2 T vanilla extract

4-5 medium carrots, shredded

1/4 C chopped walnuts

1/4 C chopped pecans

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Preheat oven to 350 degrees. In a large bowl, mix all the dry ingredients and set aside. In another bowl, mix melted coconut oil (or applesauce), eggs, maple syrup, and vanilla, then whisk until smooth. Combine dry and wet ingredients and mix well. Stir in shredded carrots and nuts. Pour batter into sprayed muffin tin (I like coconut oil spray) or line with muffin liners. Bake for 18-20 minutes, until a fork comes out clean.

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