Gluten Free Carrot Muffins Recipe

Name: Gluten Free Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coconut flour; 1/4 teaspoon celtic sea salt; 1/4 teaspoon baking soda; 1 teaspoon cinnamon, ground; 3 eggs; 1/4 grapeseed oil; 1/4 yacon syrup; 1 tablespoon vanilla extract; 1 cup carrot, grated; 1/4 cup currants

Servings: persons

1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
3 eggs
1/4 grapeseed oil
1/4 yacon syrup
1 tablespoon vanilla extract
1 cup carrot, grated
1/4 cup currants

1
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2
In a large bowl, blend together eggs, oil, yacon and vanilla.
3
Blend dry ingredients into wet, then fold in carrots and currants.
4
Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
5
Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
6
Bake at 350u00b0 for 10 minutes.
7
Cool and serve.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup coconut flour, 1/4 teaspoon celtic sea salt, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, ground, and more.

Yes, Gluten Free Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Carrot Muffins

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