Do you ever notice that when you can’t have something, you want it even more? Ever since having to go gluten-free because of Luke’s sensitivities, it seems like I want bread and baked goods even more than usual.
Of course, nearly all of my go-to recipes for such things involve whole wheat flour. Go figure. I made these gluten-free carrot coconut muffins in an attempt to satisfy my cravings for something carb-y without whole wheat flour.
In general, I find gluten-free baking to be a little scary. So many gluten-free breads or muffins are loaded with crazy ingredients that I’m just not down with. I wanted something simple, that would still be moist, and that would taste normal. Since I’ve baked with coconut flour with good results before, I decided to try a new spin on my raspberry coconut muffins. The result was a delicious muffin that is not only gluten-free, but also totally grain-free.Print
Grain-free carrot coconut muffins
Healthy and tasty muffins!
- Prep Time: 10 minutes
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
- 3/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6 eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened apple sauce
- 1 tablespoon pure vanilla extract
- 3 tablespoons coconut oil
- 1 cup shredded carrots
- Preheat the oven to 350 degrees. Line 12 cups of a muffin tin with paper liners and spray with non-stick cooking spray or oil and lightly flour them; set aside.
- In a small bowl, whisk together the coconut flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg. Set aside.
- In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.
- Evenly distribute the batter among the muffin cups.
- Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.
- Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!
- Serving Size: 1 muffin
- Calories: 137
- Sugar: 9.6g
- Sodium: 139mg
- Fat: 6.9g
- Carbohydrates: 14.6g
- Protein: 4.1g
Keywords: healthy muffins
We just returned from vacation last night and I’m wishing I had a batch of these ready to eat today. Instead, I have to go to the grocery store to restock our fridge and pantry. Carrots are definitely on the list.