Gluten-Free Carrot Muffins with Honey Butter

Simple, Grab-n-Go Gluten-Free/Paleo Carrot Muffins – a treat for the entire family!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Keyword: carrots, gluten-free, muffins, Paleo
Servings: 12

Equipment

  • Muffin pan and muffin liners

Ingredients

  • cups almond flour
  • ½ tsp aluminum-free baking soda
  • ½ tsp Celtic or Himalayan sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp fresh ginger grated

Wet Ingredients

  • 3 tbsp pastured butter or coconut oil melted
  • 3 pastured eggs
  • 1 tbsp raw honey
  • 1 tbsp vanilla extract
  • ¾ cup shredded carrot about 1 medium carrot
  • ½ cup raisins optional
  • ½ cup chopped soaked walnuts optional
  • ¼ cup shredded coconut optional

For Honey Butter Spread

  • ½ stick pastured butter at room temperature
  • 1 tbsp raw honey

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, add dry ingredients, mix well and set aside.
  • In a separate bowl, add melted ghee or coconut oil and the rest of the wet ingredients and whisk until smooth.
  • Combine wet ingredients and dry ingredients and mix well.
  • Pour about 1/4 cup of the batter into each muffin tin until they are all evenly filled.
  • Each tin should be about 3/4 full.
  • Bake muffins for 18-20 minutes (until a toothpick entered into center of the muffin comes out clean).

For Honey Butter

  • Blend butter and honey together in a bowl. Cover bowl and chill in the fridge.

Notes

By Thyroid Loving Care
Adapted from What I Gather