Free of a lot of stuff you don’t want except delicious flavor. Grain free carrot cake muffins are light textured, gluten-free and dairy-free. The batter is sweetened with maple syrup. They make a great breakfast addition or snack. They work for paleo or vegetarian followers and anyone wanting to eat healthy. No sugary frosting required.
Grain Free Carrot Cake Muffins
I love carrot cake; well, more accurately, I used to. My Aunt Rose made a mean carrot cake. The more my diet evolved from what it used to be to what it is now (much healthier and gluten-free), the less I baked. When I saw the new Bob’s Red Mill paleo flour I decided to give it a try and created these grain-free carrot cake muffins for Easter breakfast. I usually blend my own gluten-free flour blends, but this pre-made blend made whipping up a batch of muffins easy.
Ingredients Tips and Notes
Flour and Coconut
Bob’s Red Mill Paleo flour is made from almond and coconut flours, plus arrowroot starch and tapioca starch. This all-purpose flour is free of grains, gluten, dairy, and beans and the blend is very fine like regular flour. Buy it on Thrivemarket.com for the best price. Get your shredded unsweetened coconut there too.
First, scrub the carrots clean. I use Eat Cleaner. They make refillable sprays or buy a bag of the Food Grade Wash to fill up a sink and wash all of your produce at once. That is efficient if you wash a lot of produce at once for juicing (like I do). To grate your carrots, use the large holes on a handheld or box grater. You can peel the carrots or leave the peel on, either way. You get more nutrition with the peel on.
For vanilla, I’ve baked these muffins with both double vanilla extract and vanilla bean paste. Whatever you choose, be sure to use real, good quality vanilla, not the fake stuff. It makes a difference.
Wolf Steam Oven Note
I’m updating recipes by adding directions for my Wolf Steam Oven. Using the Convection Humid mode, bake muffins on the plain wired rack, level two, for 23 minutes. If you do a kitchen remodel or build a new home, be sure to get one of these!
Grain Free Carrot Cake Muffins
- 2 2/3 cups Bobs Red Mill Paleo Flour Blend 12 ounces
- 2 3/4 teaspoons aluminum-free baking powder
- 1 3/4 teaspoons cinnamon or Chinese Five Spice blend
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons ground ginger
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon sea salt
- 4 large eggs
- 1/2 cup + 1 tablespoon melted coconut oil
- 1/2 cup + 1 tablespoon maple syrup
- 1/2 cup water
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1 3/4 cups lightly packed grated carrots about 8 ounces
- 1/2 cup finely shredded unsweetened coconut + extra for optional topping
- Pre-heat the oven to 350°F. With a little extra coconut oil or non-stick spray, grease the wells of a 12-cup light colored metal muffin pan.
- Add the flour blend, baking powder, cinnamon, baking soda, ginger, nutmeg and salt to a medium bowl and whisk well to combine. To another bowl add the eggs, oil, syrup, water and vanilla. Whisk until smooth and combined.
- Add the dry ingredients to the wet ingredients and mix well. Fold in the carrots and coconut. Divide batter evenly between the 12 muffin cups. Sprinkle tops with extra coconut if desired. Bake muffins 23-25 minutes, until muffins are golden on top and a toothpick comes out clean with moist crumbs when inserted into the center of the muffin. Timing may vary with your ovens. For a Wolf steam oven, bake 23 minutes on a regular wire rack, level 2, on convection humid mode.
- When muffins are done, remove pan from the oven and allow muffins to cool 10 minutes in the pan, then gently remove them to a wire rack to cool completely. Muffins will last about 4 days in an airtight container on the countertop.