Carrot Cake Muffins {Grain-Free, Dairy-Free, No Refined Sugar}
Love carrot cake? Can’t have gluten? We’ve got the perfect solution for you! These easy carrot cake muffins are completely gluten and grain free. Baking your gluten-free carrot cake as muffins is always a smart idea, too – in particular, you’ll get a better rise in smaller baking vessels and have easy, packable treats.
These Carrot Cake Muffins Have A Secret Ingredient
Carrot cake muffins are the perfect place to use Wildly Organic Red Palm Oil. It has a mild, earthy flavor that’s a perfect compliment to carrots. This deep orange colored superfood oil is also packed with healthy fats and antioxidants.
For example, red palm oil is high in beta-carotene, which gives it that gorgeous deep orange color. It’s converted into Vitamin A in the body and helps maintain healthy vision and immune function.
While there are concerns over the environmental impact of red palm oil production you can rest easy. Wildly Organic’s red palm oil is sustainably sourced.
Of course, if you don’t have any Wildly Organic red palm oil on hand, feel free to use Wildly Organic Coconut Oil instead.
Go Nuts (If You Want)!
We’ve included Wildly Organic Raw Pistachios (they’re soaked and dehydrated, too!) in these gluten-free carrot cake muffins. You can also add any of our other healthy nuts if you like. Or, leave them out if you have an allergy or just don’t like them.
Why pistachios? For one, we love them! Specifically, their beautiful green color just seemed right for a carrot cake muffin.
But that’s not all! Pistachios are one of the few nuts containing practically all the nutrients you need in one little pretty green package. You’ll find fats, carbohydrates, protein, amino acids, and dietary fiber. Thus pistachios make a great snack as well as a healthy addition to baked goods.
Pistachios are also a rich source of minerals such as calcium, magnesium, zinc, and copper. You’ll find vitamins like A, C, E, and even K.
What makes Wildly Organic’s nuts and seeds so good for you? Soaking and dehydrating at low temperatures preserves the integrity of their raw status. While baking makes them no longer raw, enjoying a handful while mixing up some carrot cake muffin batter gives you the benefits of healthy raw, soaked nuts.
In addition, they’re also super easy to crush! Simply use a mortar and pestle or place the pistachios into a plastic sandwich bag. Then use your jar of Wildly Organic coconut oil (you do have one of those on hand, right?) to roll over the nuts to crush them. Super easy!
Gluten-Free Carrot Cake Muffins Recipe
Paired with your favorite coffee or tea, these lightly sweet, fragrantly-spiced muffins make a delicious snack. They’re also just right for packing into lunches! Consequently, your kiddos will love them and you can feel good knowing they’re getting a healthy treat.
Top a warm, fresh from the oven carrot cake muffin with grass-fed butter. Or for a more dessert-like treat, (and classic flavor combo) add your favorite cream cheese frosting.
Need to be dairy free? No problem. The white chocolate drizzle in our Mini Gluten-Free Cranberry Walnut Breads is a lovely compliment to these muffins. Sprinkle some crushed pistachios on top, too!
Will You Try Red Palm Oil In These Gluten-Free Carrot Cake Muffins?
- 1/4cup Wildly Organic Almond Flour
- 1/4 cup Wildly Organic Coconut Flour
- 3/4cup Wildly Organic Coconut Sugar
- 2teaspoons baking powder
- 2teaspoons ground cinnamon
- 3/4teaspoon ground ginger
- 1/2teaspoon ground nutmeg
- 1/4teaspoon ground allspice
- 1/4teaspoon Wildly Organic Pink Himalayan Salt
- 4 eggs
- 2tablespoons Wildly Organic Red Palm Oilmelted
- 2teaspoons pure vanilla extract
- 3/4 cup finely shredded carrots
- 1/4cup Wildly Organic Pistachiosmeasured, then crushed
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Preheat oven to 350 degrees Fahrenheit.
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Prepare a muffin tin by greasing well or lining with paper muffin liners. If using silicone muffin liners you can just use a baking sheet instead of a muffin tin. Set aside.
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In a small mixing bowl, whisk together the dry ingredients until well combined.
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In a larger mixing bowl, beat together the eggs, palm oil, and vanilla until frothy.
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Add the shredded carrots and pistachios and mix well.
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Add the dry ingredient mixture and mix until just combined.
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Divide batter evenly among muffin cups, about 3/4 full.
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Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
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Cool and top with frosting or white chocolate drizzle and a sprinkle of crushed pistachios, if desired.
Coconut flour can be kind of finicky. If the batter seems too thick simply add milk of choice, or water, to thin to muffin consistency.
The post Gluten-Free Carrot Cake Muffins {Grain-Free, Dairy-Free, No Refined Sugar} appeared first on Wildly Organic.
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