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