Go Back
gluten free carrot muffin recipe, gluten free carrot cake, paleo carrot cake recipe
Print Recipe

1 Bowl Coconut Flour Carrot Muffins

Gluten, Grain, Dairy, Nut and Sugar Free Carrot mini muffins using coconut flour. Perfect to make ahead at meal prep for a quick snack or breakfast throughout the week.

Ingredients

  • 3 Large eggs
  • ½ cup coconut milk from can – use leftover for coconut ice-cream.
  • 1 TBS Maple Syrup
  • 1 tsp pure vanilla extract
  • ½ cup coconut flour
  • 1 tsp baking soda
  • pinch of salt
  • 2 teaspoons ground cinnamon
  • ½ tsp ground ginger
  • 2 cups shredded/grated carrots.
  • 1 banana mashed.
  • ½ cup organic raisins
  • juice of 1/2 small lemon

Instructions

  • Preheat your oven to 180 degrees and grease or line a mini muffin pan (or regular – see time adjustment.)
  • In a large bowl, whisk together the eggs, coconut milk, maple syrup, lemon and vanilla.
  • Add the rest of ingredients.
  • The batter will be a thick dough rather than a typical muffin batter.
  • Spoon the thick mixture into the muffin cups almost all the way up (they won't rise much).
  • Bake in the preheated oven for 15-20 minutes (or regular muffins 20-25 minutes) or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove from oven and let cool for a few minutes before transferring to wire racks to cool completely.
  • Store leftovers covered at room temperature or refrigerated for 3-4 days.