Carrot Cake Muffins

These muffins are gluten free and dairy free, which some may associate with being free of all flavor. But be prepared! In the words of my wheat and dairy-loving husband, “these are damn good!”. Baking with almond flour gives muffins and breads a hearty and wholesome flavor and a texture similar to that of whole wheat flour. It’s also gluten free and contains fiber and antioxidants as an added bonus. The original recipe called for raisins but I decided to try it with dates instead, which turned out to be a pleasant surprise. They add the perfect amount of sweetness and a little crunch once they crystallize in the oven. However, if you don’t have dates on hand, give raisins a try!


We like to enjoy these with a cup of coffee before a run or bike ride or alongside a smoothie for brunch. They would even make delicious cupcakes with a bit of cream cheese frosting on top! Mmmm.


Carrot Cake Muffins (adapted from Dishing up the Dirt)

2 cups almond meal*

½ cup shredded coconut

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

1 ¾ cup freshly grated carrots (about 3 medium carrots)

2 flax “eggs” (2 tablespoons ground flax + 6 tablespoons water)

¼ cup coconut oil

½ cup pure maple syrup

1 teaspoon vanilla

10 dates, pitted, chopped, soaked in water for 15 minutes, and drained

Preheat oven to 350 degrees. Mix dry ingredients together. In a separate bowl, mix all wet ingredients together. Add dry ingredients to wet ingredients and stir together until combined. Spoon into a muffin pan. If you forgo muffin pan liners, grease with a smudge of coconut oil. Bake for 25-35 minutes. Enjoy!

*If using almond flour, add 1 tablespoon coconut flour. Almond flour is more fine than almond meal and the coconut flour thickens up the batter.

Everett approved! Well, of the carrots anyway.



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