It was early on in my healing journey when I dipped my toe into the world of gluten-free muffin making. And let me tell you, I had some total disasters.
Bitter buckwheat hockey pucks. Grainy rice-based mounds that crumbled to the touch. Oh, and let’s not forget the vegan flaxseed cornmeal muffins that even my dog wouldn’t touch.
Thank goodness I’ve now mastered the art of the mighty muff! Now that I develop recipes professionally, I’ve lost count of the batches I’ve made. But this recipe for Carrot Cake Muffins recently joined my league of personal favorites.
There are two secrets to really good carrot cake: 1) lots of carrots, and 2) subtle spices that infuse flavor but don’t overpower. These muffins offer both.
But carrot cake for breakfast? Isn’t that a little indulgent? Don’t worry, I’ve got you covered! These muffins are naturally sweetened with fruit and a little honey. Because they’re grain-free, they’re also super moist and high in healthy fat and protein. (See you later, blood sugar spike.)
Cinnamon, allspice, and ginger lend aromatic depth of flavor that pairs very well with the carrots. Of which there are a lot! I packed these muffins to the brim with grated carrots, both for a big nutrient boost as well as extra moisture and texture.
Let’s put muffins on the back burner for a second, because I want to tell you something that happened to me last weekend: I got glutened.
For those of you scratching your heads right now, “getting glutened” is the term many of us use to describe the lousy event of accidentally eating gluten…and then feeling the side effects for days. I haven’t been glutened in years, but suffice it to say that this past weekend confirmed that I definitely still have a gluten intolerance, in case I was wondering. (I wasn’t.)
I’m sort of embarrassed to admit how it happened, since it was totally my fault. I ate something that I just “assumed” was gluten-free without even reading the label. A few hours later, the constricting stomach cramps that hit me were a dead giveaway. I checked the label and sure enough: barley AND rye.
I sighed and hung my head, so upset with myself for letting it happen! I know that many of you can relate. When you work so hard day in and day out at making smart (and safe) food choices, supporting gut health, and healing with real foods, a simple slip-up like this feels like a huge blow.
You should have seen my stomach! I seriously looked pregnant. I texted a picture to my mom aptly captioned, “Gluten baby. This sucks.”
Anyways, after a painful weekend, I’m getting back to status quo again. I’ll be working on a post soon about getting glutened and strategies you can use to speed up healing. (Subscribe to free updates here so that you don’t miss it.)
Okay, rabbit trail over. Let’s enjoy some nice safe gluten-free muffins!
Since I know you might ask, there is no substitute for the eggs in this recipe. Coconut flour loves its liquid, so they’re necessary for the right flavor and texture.
Also, the baking time might seem longer than usual for these guys. That’s because these muffins are so moist. While all ovens vary and some cook more quickly than others, the 25-30 minute range is most likely what you’ll need.
- 4 extra-large eggs (or 5 large eggs), room temperature
- ½ cup virgin coconut oil, melted and cooled
- 1 medium banana, broken into chunks
- ¼ cup honey
- ½ cup coconut flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2-1/2 cups grated carrots
- ⅓ cup dried currants or raisins
- ⅓ cup chopped walnuts or pecans (optional)
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a food processor or blender, combine the eggs, oil, banana, and honey. Process until completely smooth. Add the coconut flour, cinnamon, ginger, allspice, baking soda, and salt. Process until smooth.
- Pour the batter into a large bowl. Stir in the carrots, currants or raisins, and nuts (if using). Divide the batter evenly among the 12 muffin cups.
- Bake for 25-30 minutes (rotating the pan once halfway through), until just firm to the touch and a toothpick inserted comes out clean.
- Cool the muffins for 10 minutes in the pan. Then transfer to a wire rack and cool completely before serving. (Store in an airtight container in the refrigerator, or freeze for longer storage.)