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You are here: Home / Paleo Recipes / Breakfast / Grain Free Carrot Muffins

By Monica Bravo 4 Comments

Grain Free Carrot Muffins

Looking for a nut free, grain free muffin? These Grain Free Carrot Muffins are super yummy, and perfect for fall.

Yummy Grain Free Carrot Muffins

A few months ago, someone asked if coconut flour and almond flour are interchangeable. The answer is no… They have different properties and are used in baking very differently. Since some people are allergic to nuts, I felt a need for a recipe without nut flour. But the outcome is denser. Personally I like coconut flour much better. It has healthier fats, a naturally sweet flavor, and you don’t have to use as much.

Like I always say, these Grain Free recipes are not technically Paleo, and don’t let anyone tell you they are. They’re still a treat, just a much healthier one than your typical gluten filled treat. But do they have a place in your diet? That depends on your goals. It’s a controversial subject, but it’s up to you. 

Delicious Grain Free Carrot Muffins

If you don’t have an allergy to nuts, and you don’t like coconut like me… then try using my Blueberry Muffin, and instead of blueberries use carrots! I call my roommate the muffin man, because she loves experimenting with grain free muffins. She came up with this recipe and although I’m not a huge fan of carrots, I love it. It’s a great way to hide your veggies! Best part about this recipe- just throw all the ingredients in and MIX! 

Grain Free Carrot Muffins
2013-11-13 08:34:19
Serves 6
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Ingredients
  1. One carrot grated on the smallest grate side
  2. ½ cup butter, melted
  3. ¼ coconut oil, melted
  4. ¾ cup of coconut flour
  5. ½ cup maple syrup or honey
  6. ½ goat milk yogurt
  7. 1 tablespoon vanilla
  8. Cinnamon, to taste
Instructions
  1. Preheat the oven to 350. Line muffin tin and grease with coconut oil.
  2. Add all ingredients into one large bowl and mix well.
  3. Bake in the oven for 20-22 minutes.
Dr. Monica Bravo https://drmonicabravo.com/

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Reader Interactions

Comments

  1. Debbie says

    December 1, 2013 at 4:20 pm

    What makes it so yellow looking? It looks like it has cornmeal in it. I can see by the ingredients that it doesn’t have corn, but I was just curious.

    Reply
    • Monica Bravo says

      December 1, 2013 at 5:54 pm

      I guess the butter! 🙂

      Reply
  2. Deb says

    May 19, 2015 at 7:52 pm

    Good but needs egg to combine and hold together. I got them out without eggs and they didn’t cook so redid with eggs.

    Reply
    • Monica Bravo says

      May 22, 2015 at 11:15 am

      Thanks for the suggestion. I will try it again with an egg!

      Reply

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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