Recipe: Easy Grain–Free Carrot Muffins

March 9, 2014 · 10 comments

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Although they are marketed as healthy, the carrot muffins that you can buy in the markets is anything but. They have that bright orange color from food coloring and are filled with loads of refined sugars and rancid vegetable oils. Add in the nauseatingly sweet cream cheese fillings and I just want to retch. Here is a recipe for gluten and grain-free carrot muffin that IS truly healthy.

Stop reading those labels and start making your own homemade snacks for your kids. This version is quick and easy to make with ingredients you should have in your pantry. You can whip this up in ten minutes and make a bunch of extras for the rest of the week!


Easy Grain–Free Carrot Muffins




  1. With the grate attachment to the food processor, grate the carrots (about 6 – 8 medium sized), measure in measuring cup and set aside
  2. Break the eggs in a separate bowl and add to the processor (remove any shells)
  3. Gently melt the ghee or butter and add to food processor
  4. Add the honey, vanilla and carrots and mix well
  5. Add the almond flour, baking soda, salt, and spices and mix
  6. Add the coconut flour — add a bit less, mix and check the consistency of the batter — if it is too liquidy, add the rest of the coconut flour. Coconut flour will suck up the liquid with just a small amount so add it with caution
  7. Mix together
  8. Add the raisins last and just mix — if you want small pieces, add the raisins with the carrots
  9. The batter should be somewhat thick
  10. Taste the batter – you may like it sweeter – if so, add some more honey or a few drops of stevia, but don’t forget the raisins add to the sweetness (as well as the carrots)
  11. Using a tablespoon spoon 2 heaping tablespoons of batter into each muffin cup
  12. Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean — if is needs more heat but is brown enough, cover with a piece of parchment paper for another 5 – 6 minutes — but be aware that the paper could ignite so be watchful
  13. Cool on a rake
  14. Pack extras in a freezer safe container for future snacks
  15. I usually make two batches of batter (separately) and bake two muffin tins at once


Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 12 muffins

Here is my recipe for grain-free carrot cake that is slightly different, a little more complex and fantastic!

Here is a video/recipe for dairy-free whipped coconut cream that you can use as a topping.

 Shared at: Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, GLuten Free Friday, Fight Back Friday


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