Gluten-free Carrot cake muffins

Mix together in a big bowl:

  • 1 cup ground almonds, or ground up crispy almonds or macadamias
  • ¾ cup coconut flour
  • ¼ cup arrowroot (or can use other white GF flours like rice, potato or tapioca)
  • 1 tsp cinnamon
  • 1 tsp mixed spice

Beat together in a blender or food processor:

  • 3 eggs
  • 4oz melted coconut oil (or palm oil, or butter)
  • 1 ½ tsp baking soda
  • 1 tsp vanilla essence
  • 4 Tbs rapadura, muscavado or shakkar (or other natural sweetener of your choice)
  • Pinch fine sea salt

Pour into the big bowl along with:

  • 2 cups grated carrots (approx 2 medium)
  • ½ cup of sultanas or raisins (optional – if you add these, you might not even need the sweetener)

Mix it all up. It should be a quite thick batter. Add some more ground almonds or arrowroot if needed. Spoon into 12 lined muffin pans and bake at 175C (350F) for about 20 minutes, till an inserted skewer is clean.

Optional cream cheese topping:

Beat together till smooth:

  • 1 cup cream cheese, softened
  • ¼ cup butter, softened
  • ½ tsp vanilla essence
  • ¼ cup honey

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