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Gluten-Free Carrot Muffins with Honey Butter
Simple, Grab-n-Go Gluten-Free/Paleo Carrot Muffins – a treat for the entire family!
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Keyword:
carrots, gluten-free, muffins, Paleo
Servings:
12
Equipment
Muffin pan and muffin liners
Ingredients
2¼
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