Paleo Carrot Muffins- Guest Blog Post

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These are grain free, dairy free and free from refined sugars and taste amazing!

Guest Post by Tamara from www.alotofthings.com

As a stay-at-home-mom I make a lot of muffins. They are easy to make and travel well and something a toddler (and who are we kidding – everyone) always wants to eat. So when we were drinkingcoffee[1]following a grain free diet I still wanted to make sure we had some of our favorites to keep us motivated. Learning to bake with almond and coconut flour has been a bit of a learning curve (ongoing!) but I absolutely love the taste and texture these ingredients give to the finished product. This recipe produces a moist and fluffy – almost cake like – muffin. I love the flavor of orange and carrot together. Its a classic combination and the added cinnamon really brings out the flavor of the orange. You can add nuts and/or raisins to this as well for a more traditional carrot cake feel. If you’re looking for a grain free cupcake recipe, these are a great option as well – just add your favorite frosting.

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Paleo Carrot Muffins


Ingredients

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon flaked sea salt (I use Maldon)
2 teaspoons cinnamon
the zest and juice of one large orange
3 eggs
⅓ cup coconut oil, melted
⅓ cup honey
2 teaspoons vanilla
1 cup grated carrots

Method:
Preheat the oven to 350F (175C) and grease or line your muffin tin. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside. In a large bowl, mix together the eggs, oil, honey, vanilla, orange juice and orange zest. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

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A little bit about me:
I am a wife, mother, traveler and a pretty darned good cook. I share the same birthday with my 2.5 year old twin boys and my mother-in-law…so it makes remembering birthdays pretty easy for my husband :) I was born in Canada and since then, have lived in 5 different countries. For now, we call Amsterdam home. I’m a feeder and love to cook for people. When I’m not in the kitchen, I can usually be found running after my twin terrors on some rainy playground around Amsterdam or looking sideways at my enormous pile of laundry.
Blog: alotofthings.com

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2 Comments

  1. Cristina on March 5, 2015 at 6:12 am

    I’ve never tried carrots and orange together, I’ll have to give these a shot for sure. They look amazing, and muffins are so convenient! Thank you!

  2. Shannon Cohn on January 4, 2016 at 10:17 pm

    I added dairy-free, nut-free chocolate chips to this recipe and my kids love them!

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