Looking for a nut free, grain free muffin? These Grain Free Carrot Muffins are super yummy, and perfect for fall.
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.
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!
- One carrot grated on the smallest grate side
- ½ cup butter, melted
- ¼ coconut oil, melted
- ¾ cup of coconut flour
- ½ cup maple syrup or honey
- ½ goat milk yogurt
- 1 tablespoon vanilla
- Cinnamon, to taste
- Preheat the oven to 350. Line muffin tin and grease with coconut oil.
- Add all ingredients into one large bowl and mix well.
- Bake in the oven for 20-22 minutes.