Gluten-Free, Grain-Free Spiced Carrot Muffins


These muffins are slightly sweet, subtly spicy and very satisfying. A healthful choice, these muffins are gluten free, grain free,  and full of nourishing ingredients! A great way to start the day or just right for an afternoon snack, these muffins freeze well (great for busy mornings) and are good right from the fridge or reheated in the oven or toaster oven and served with butter, made from the milk of grass fed cows.

Gluten Free Grain Free Spiced Carrot Muffins
By Amy Love, Real Food Whole Health

Ingredients:
5 pastured eggs
4 TBL grassfed butter, ghee or coconut oil, melted and cooled slightly
¼ cup real maple syrup
3 cups grated, peeled carrots (organic preferred)
3 cups blanched almond flour
2 tsp unrefined sea salt
1 tsp baking soda
1 TBL ground cinnamon
1 tsp ground nutmeg
1 cup chopped walnuts (soaked/dried are best)
¼ cup shredded, unsweetened coconut, optional

Directions:
Preheat oven to 350 F.

In a large glass bowl, whisk eggs, butter, vanilla and maple syrup together. Add grated carrots and mix well.

In another glass bowl, combine almond flour, salt, soda, cinnamon and nutmeg. Stir to combine. Add dry ingredients to wet ingredients a bit at a time, mixing well before each addition. When combined, fold in walnuts and coconut (if using) and scoop into parchment lined muffin tins (a ¼ cup measure or ice cream scoop works well). Bake for 25-30 minutes until slightly golden and a toothpick inserted comes out clean. Allow to cool 5-10 minutes before removing from pan and serving.

Makes approx 18 muffins.

Store covered in the fridge. Great right from the fridge or warmed in the oven, freezes well- thaw slightly and reheat in the oven or toaster oven. Do NOT microwave!

  • Could I please get the nutritional info on this receipe, my daughter had gastric bypass surgery & her guidelines are < 5 gm of both sugar & fats(
    saturated fats only0

  • Could I please get the nutritional info on this receipe, my daughter had gastric bypass surgery & her guidelines are < 5 gm of both sugar & fats(
    saturated fats only0

  • sorry I hit the wrong key, less than 5 gm. of both sugar & fats(saturated fats) Thank you, finding foods containing MSG have really opened my eyes on what we eat.

    • Hi Patti! We don’t have the nutritional info as we do not typically recommend counting calories/grams on traditional foods. To figure out the calorie/macronutrient count in recipes, you might want to enter the ingredients into FitDay and it should give you the calculations. I hope this helps! So glad the MSG article was helpful…it’s completely incredible how many foods have MSG. I would highly recommend consulting with a naturally minded practitioner who is familiar with working with nutrient-dense diets for those who have undergone bypass surgery. I have seen many folks who experience nutrient deficiencies because of reduced consumption and absorption and the misguided advice to avoid healthy fats.

  • sorry I hit the wrong key, less than 5 gm. of both sugar & fats(saturated fats) Thank you, finding foods containing MSG have really opened my eyes on what we eat.

    • Hi Patti! We don’t have the nutritional info as we do not typically recommend counting calories/grams on traditional foods. To figure out the calorie/macronutrient count in recipes, you might want to enter the ingredients into FitDay and it should give you the calculations. I hope this helps! So glad the MSG article was helpful…it’s completely incredible how many foods have MSG. I would highly recommend consulting with a naturally minded practitioner who is familiar with working with nutrient-dense diets for those who have undergone bypass surgery. I have seen many folks who experience nutrient deficiencies because of reduced consumption and absorption and the misguided advice to avoid healthy fats.

  • I made these the other day with a few tweaks. I changed the spices for more of an “English hot cross bun” taste (lot less cinnamon, added ground clove and ground ginger), and guessed the amount of vanilla as I couldn’t find mention of quantity in the version I printed out. I added pecans instead of walnuts, as that’s what I had (and prefer).

    I thought putting two teaspoons of salt in might be a bit much, and they were too salty for my taste – and I salt everything, so I would wind that back to one if I made them again. I would also add more sweetness, as they came out pretty much savoury, but putting butter and jam on, like you would on a scone, sorted that out.

    I was worried they wouldn’t rise much with only a teaspoon of bicarb in, but they rose well and the texture is amazing – as good as gluten muffins, all fluffy and light. I imagine that’s the eggs. I would definitely like to see more recipes that give this same texture and rise.

    And while I’m here, I completely agree about mainstream medical people not really knowing about good fats. They haven’t caught up yet, but they will (hopefully). There is a lot of information out there about how good coconut oil (and butter) is for you. Coconut oil can even reverse alzheimers, as it’s an ideal fat to feed the brain (which is mostly fat itself) plus it can reduce the amount of metals in the brain. What is not good for you are the fats that come in a plastic tub, as they’re usually hydrogenated, and not far off being the plastic they’re served in.

  • I made these the other day with a few tweaks. I changed the spices for more of an “English hot cross bun” taste (lot less cinnamon, added ground clove and ground ginger), and guessed the amount of vanilla as I couldn’t find mention of quantity in the version I printed out. I added pecans instead of walnuts, as that’s what I had (and prefer).

    I thought putting two teaspoons of salt in might be a bit much, and they were too salty for my taste – and I salt everything, so I would wind that back to one if I made them again. I would also add more sweetness, as they came out pretty much savoury, but putting butter and jam on, like you would on a scone, sorted that out.

    I was worried they wouldn’t rise much with only a teaspoon of bicarb in, but they rose well and the texture is amazing – as good as gluten muffins, all fluffy and light. I imagine that’s the eggs. I would definitely like to see more recipes that give this same texture and rise.

    And while I’m here, I completely agree about mainstream medical people not really knowing about good fats. They haven’t caught up yet, but they will (hopefully). There is a lot of information out there about how good coconut oil (and butter) is for you. Coconut oil can even reverse alzheimers, as it’s an ideal fat to feed the brain (which is mostly fat itself) plus it can reduce the amount of metals in the brain. What is not good for you are the fats that come in a plastic tub, as they’re usually hydrogenated, and not far off being the plastic they’re served in.

Comments are closed.