I really am such a fan of muffins. They are ready quickly and make a prefect addition to a weekend brunch. I often make up a batch to store in the fridge through the week- Jeff takes them to work, they make a quick and healthy breakfast for me when I’m bouncing Harvest Joy on the hip… and the boys always enjoy them in their lunch boxes!
These Carrot Muffins are a variation of my Zucchini Muffins. I love how the carrots hold their vibrant color even through cooking! I have experimented with many MANY gluten free flour mixtures and have found the 1/2 and 1/2 mixture of almond and rice flours to be the best for both texture and crumb. The almond flour also adds a nice protein boost.
3 free range eggs
1/2 cup melted grassfed butter
1/2 cup melted coconut oil
1 cup coconut sugar (or brown sugar)
1/4 cup applesauce
1 tsp vanilla extract
1 1/2 cups white rice flour
1 1/2 cups almond flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
3 cups grated carrots (lightly packed)
1/2 cup raisins (optional)
Pre heat oven to 350. Grease muffin pans, or line with baking cups.
In a large bowl measure in the oil and butter, eggs, sugar, vanilla, and applesauce. Using a fork or wire whisk beat for about a minute until thoroughly combined and maybe a little bit fluffy with air. Air is good, it makes light muffins!
On top of the wet mixture sift the flours, baking soda, baking powder and cinnamon. Mix to the count of 10 or until the dry is just incorporated with the wet... don't want to loose those precious air bubbles!
Next, gently fold in the grated carrots and raisins.
Fill the muffins pans 3/4 full then place into the oven on the middle rack. Check after 15 mins, but probably you'll need a few more minutes to get them golden brown on top!
These will keep nicely in the freezer for several months or in the fridge for up to a week.