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
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.