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Grain/Dairy/Sweetener/Animal/Legume Free Carrot Cake Muffins

Posted Jan 26 2013 10:10pm

Yesterday I was craving baked goods sooo badly!! I wanted to run to the store and buy as many as I could get my hands on. But, I resisted and since I didn’t have anything to make them with, I was able to fight the temptation and win!

So today I decided that I would make some muffins to have around (ha!) and save for moments like that. So, these are an adaptation of my Best Muffins  in the world recipe. I cut out some of the natural sugar and made them a little easier to make. Enjoy!

No Junk Carrot Cake Muffins


Makes 12


2 cups almond meal/flour

1 tablespoon coconut flour (can omit, but it’s better with)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

Pinch of salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs (or two flax/chia eggs= 2 tbs seed to 8 tbs warm water. Let sit 5 min, then add in with wet mixture)

1 teaspoon vanilla extract

1/2 small avocado

1/2 cup unsweetened apple sauce

1 cup finely grated/shredded carrots

1/2 cup walnuts, pecans, sunflower seeds (optional)

1/2 cup currants, raisins, apricots (optional)



Pre-heat oven to 350 degrees. Grease muffin tin or put liners in.

In a large bowl, add all dry ingredients. Stir well.

Then, add in wet ingredients. Stir well.

Next, taste test some batter. Delightful!

Bake at 350 for about 35 minutes. Depending on your oven it could take a little longer. Wait  until muffin tops are slightly dark and middle is no longer squishy. Let cool at least ten minutes (you can do it!!) before eating. Freeze up to 1 week.


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