Healthy carrot cake muffins (gluten free)
Healthy carrot cake muffins
These delicious and healthy carrot cake muffins are the ideal snack for in between or you can use them to freeze for later use. I like to make extra of these and freeze them in one unit portions. It’s always good to have something ready to go!
Healthy or not healthy
While I like to call these healthy, it is always a fine line between healthy and not so healthy. Yes these healthy carrot cake muffins have no gluten, no dairy and no refined sugar. But they still contain quite a bit of coconut sugar. Which for all intents and purposes is still sugar. No matter how you call it.
So treat these as the snack they are meant to be. Don’t consider this a replacement for a proper meal. They are perfect if you’re stressed for time and due to the healthy fats from the coconut it will balance out the sugar. For the most part anyway.
Easy to make
I recently made savory healthy muffins with broccoli as well and these are quite popular. And rightfully so. These healthy carrot cake muffins are a lot sweeter but hey, they do contain a fair bit of carrot as well. Not enough to hit your daily minimum but everything counts right?
To make these muffins you simply mix the dry ingredients and mix the wet ingredients separately. Blend the two together. Mix it through, divide over your muffin tin and you’re good to go.
I prefer to cook mine in silicon molds. They are perfect for baking in general and even more perfect for baking gluten free muffins. I’ve never had any issues with unmoulding (is that the right word??) them after baking. I tend to have a bit of an issue whenever I use paper cups for gluten free muffins.
They stick and half the content of the muffins tends to stick to the paper too. Still tastes the same but I prefer the silicon ones!
- 100 gr almond flour
- 2 tsp arrowroot
- ½ tsp baking soda
- pinch of salt
- ½ tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- 2 eggs
- 125 ml coconut milk
- 1 tbsp lemon juice
- 50 gr coconut oil
- 75 gr coconut sugar
- 1 tsp vanilla extract
- 90 gr carrot grated
Preheat the oven to 175˚C. (350˚F)
Place almond flour, arrowroot, baking soda, salt, cinnamon, cardamom, nutmeg and the sugar together in a mixing bow. Stir through.
If the grated carrot is very moist, squeeze out some of the moisture before adding it to another bowl. Add the eggs, coconut milk, lemon juice and vanille to it and stir through.
Add this to your flour mixture and stir to combine the two.
Divide over your muffin tin (lined with paper or silicon molds) and bake for 25 minutes or until golden and cooked through.