With at least 2 lbs. of carrots sitting in my vegetable crisper, I am in need of creative ways to rid myself of carrots. I know what you’re thinking. “Oh she must’ve grown carrots in her garden and it has over-produced!” – but you’re giving me way too much credit here. I can’t brag that this abundance of carrots originated in my garden because I don’t have a garden.
To give you some idea of my gardening skills, know that I bought a basil plant at Trader Joe’s a couple weeks ago, but couldn’t even get motivated to transplant the darn thing. I left it on the front porch yesterday to get some sun – which herbs probably don’t need, but how the heck should I know?! – and came back hours later to find it wilted and crispy on the edges. Come to think of it, I never really cared for basil anyway…
So yes, these are just good ole’ grocery store carrots and apparently I bought an extra bag. Whaddyagonnado?! MAKE MUFFINS!
I think these gluten free carrot muffins would make an excellent compliment to a bowl of greek yogurt or alongside an egg white omelet. A cup of coffee or tea, too. They are made with my favorite flour – high protein, high fiber coconut flour – and do not contain any refined sugars. They are a healthy little treat and I’m pretty sure kids would love them, too!
Adapted from this Gluten Free Carrot Mini Muffins with Coconut Flour recipe on Elana’s Pantry.
Yield: 6-7 muffins
1/4 c. coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 c. oil or melted butter
1 Tbs. molasses
2-3 Tbs. honey
1 tsp. vanilla extract
1 c. carrots, grated
2 Tbs. raisins
2 Tbs. chopped walnuts (or nuts of your choice)
Preheat oven to 350 degrees.
Combine coconut flour, salt, baking soda, and cinnamon in a mixing bowl and stir until blended.
In a separate bowl, combine eggs, oil or melted butter (whatever you choose), molasses, honey and vanilla.
Add 1/2 of dry ingredients to wet ingredients and blend; repeat with remaining dry ingredients and then fold in shredded carrots, raisins and nuts. Grease a muffin tin and drop batter by spoonfuls into tin until they are 1/2 full.
Bake for 10-15 minutes, or until the tops of the muffins are dry and hold their shape when you press them lightly with your fingertip.
Best when served warm with a smear of butter or cream cheese:)