Carrot Cake Muffins
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon baking soda
- 5 eggs
- 1/2 cup honey
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons sea salt
- 1/4 cup ghee at room temperature (should be liquid or near)
- 3 cups grated carrots
- 1 cup dried fruit (raisins chopped apricots, cranberries), optional
- 1 cup nuts crispy or roasted, chopped (walnuts, hazelnuts, pecans), optional or shredded coconut
- 3 cups blanched almond flour
- Carbohydrate 27.5835883333333 g
- Cholesterol 96.125 mg
- Fat 27.698525 g
- Fiber 5.07189994055405 g
- Protein 11.58708 g
- Saturated Fat 4.22236 g
- Serving Size 1 1 Serving (147g)
- Sodium 467.155166666667 mg
- Sugar 22.5116883927793 g
- Trans Fat 17.668101 g
- Calories 402 calories
My Delicious Carrot Cake Muffins: A Gluten-Free Delight
As a busy professional woman, juggling work deadlines and a desire for healthy, homemade treats, I'm always on the lookout for quick, easy, and delicious recipes that don't sacrifice flavor or nutrition. These gluten-free carrot cake muffins fit the bill perfectly! Adapted from a favorite cookbook, I've tweaked this recipe to suit my preferences, resulting in a moist, subtly sweet muffin that's perfect for a quick breakfast or afternoon pick-me-up. The subtle sweetness means they're not overly indulgent, and the healthy fats from the ghee keep me feeling satisfied for longer. I often enjoy these with a dollop of cream cheese – a simple yet elegant addition.
The original recipe called for grapeseed oil and agave nectar. However, I swapped these for ghee and honey, giving the muffins a richer, more nuanced flavor. The texture is wonderfully moist, thanks to the abundance of grated carrots, and the addition of nuts and dried fruit provides a delightful textural contrast and boost of flavor. The recipe also includes baking soda, which is something I usually avoid due to its potential impact on stomach acid. However, I haven't yet experimented with eliminating it entirely – something I plan to try in the future. For now, I simply enjoy these muffins in moderation, often pairing them with a nourishing warm broth or kraut juice to potentially counteract any potential digestive issues.
These muffins are remarkably versatile. Feel free to experiment with different types of nuts and dried fruits to create your own unique variations. Chopped walnuts, pecans, or even shredded coconut would be delicious additions. The recipe is forgiving, so don't hesitate to get creative! I often make a double batch on the weekend, keeping some for myself and sharing the rest with colleagues or friends. They're always a hit, even with those who aren't normally fans of carrot cake. The subtle sweetness and satisfyingly moist texture make them irresistible. And best of all, these muffins are a quick and satisfying treat that doesn't require a lot of time or effort—perfect for a busy weeknight.
Whether you’re a busy professional, a dedicated fitness enthusiast, or simply someone who appreciates a delicious and healthy treat, these carrot cake muffins are a wonderful addition to your baking repertoire. Give them a try, and I’m confident they will become a new favorite in your kitchen, just as they have in mine.
Step-by-step
- Preheat oven to 350F.
- Grease muffin pan with ghee (or get a Demarle muffin pan and never grease again).
- In a large bowl, mix flour, salt, baking soda, cinnamon, and nutmeg. Combine thoroughly and use your fingers to break up any chunks of almond flour.
- In a separate bowl, whisk the eggs, ghee, and honey together, then add to the almond flour mixture and stir until thoroughly combined.
- Mix in carrots, fruit, and nuts.
- Scoop batter into muffin cups.
- Bake for 20-25 minutes, turning the pan once half-way through baking, until a toothpick inserted into the center of one of the center muffins comes out clean.
- Let the muffins cool in the pan for 20 minutes or so, then serve.
