I’m all about developing recipes that take my favorite foods and make them more nutritious. That being said, my number one rule when doing this is: flavor can not, and should not, be sacrificed. There is no place in my kitchen for “healthy recipes” that strip all of the flavor and enjoyment from our favorite foods. It’s all about finding the perfect balance of added nutrition and delicious flavors. These tasty carrot muffins do just that. I hope you love them as much as I do!
The Benefits of Roasted Carrots
Carrots are a great source of nutrients like beta-carotene, vitamin C, and fiber. But did you know that roasting carrots can actually increase their nutritional value? When you roast carrots, their natural sugars caramelize, bringing out their natural sweetness and enhancing their flavor. Additionally, roasting carrots can make them easier to digest, which makes it easier for your body to absorb their nutrients. By using roasted carrots into this tasty carrot muffin recipe, we’re not only adding delicious flavor, but also adding nutritional value of these muffins.
Why Gluten-Free?
Gluten is a protein found in wheat, barley, and rye that can cause digestive issues for some people. For those with celiac disease, gluten sensitivity, or a wheat allergy, avoiding gluten is essential for their health. However, even those without these conditions may benefit from a gluten-free diet, as it may reduce inflammation and improve digestion in some individuals. By using gluten-free flour in this recipe, we’re making these muffins accessible to anyone who may be avoiding gluten. Since I developing a gluten intolerance, I have tested various types and combinations of gluten free flour. I believe Bob’s Red Mill (affiliate) produces the best result. Bob’s Red Mill easily substitutes into most recipes and avoids the need of purchasing various different types of gluten free flour to achieve the desired consitency. And, best of all, it allows your baked goods to maintain the taste and texture of their gluten containing counterparts! I promise you will not miss the gluten in these tasty carrot muffins!
Tasty Carrot Muffin Recipe:
Tasty “Healthy” Carrot Muffins
Equipment
- 2 Mixing Bowls (one large and one medium)
- 1 Muffin Pan
- 12 Cupcake Liners
Ingredients
- 1 cup Gluten Free Flour (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour linked above)
- 1 cup Almond Flour
- 1½ tsp Baking Powder
- 1 tbsp Ground Cinnamon
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Nutmeg
- 2 cups Shredded Roasted Carrots (about 6 large carrots)
- ⅔ cup Chopped Pecans
- ⅓ cup Avocado Oil or Melted Coconut Oil (plus an extra 2 tbsp for roasting carrots)
- ½ cup Agave Nectar (Maple Syrup or Honey are great alternatives)
- ½ cup Greek Yogurt (Kite Hill Vegan Greek Yogurt is a great alternative)
- ½ tbsp Vanilla Extract
- ⅓ cup Milk or Non-Dairy Milk
- 2 Flax Eggs – To make Flax Eggs you'll need: 2 tbsp Ground Flax and 5 tbsp water. Note, regular eggs work perfectly fine, but I substitute flax eggs where I can because I have an egg intolerance and they also provide added fiber.
Instructions
- Preheat oven to 400 °F
- Prepare your muffin tin with the 12 cupcake liners. Optional: grease the liners by spraying non-stick cooking spray or brushing Avocado oil/Melted Coconut Oil.
- Peel the large carrots and place them on a baking sheet that is lined with parchment paper. Toss carrots with 2 tbsp of Melted Coconut Oil. Roast in preheated oven for approximately 25 minutes.
- Remove carrots from the oven and let cool for approximately 5-10 minutes. Pulse in food processor until shredded and there are no large chunks.
- In a large mixing bowl, combine the Gluten Free Flour, Almond Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg, and Salt. Whisk it by hand until all the ingredients are fully incorporated.
- Add the Chopped Pecans and Shredded Carrots to the flour mixture and stir until incorporated.
- If necessary: prepare Flax Eggs. In a small bowl combine 2 tbsp of Ground Flax Seeds with 5 tbsp water. Mix until well incorporated. Let sit for about 2-5 minutes to allow the mixture to thicken.
- In a separate, medium mixing bowl, combine the Avocado Oil (or Melted Coconut Oil) and Agave Nectar (or Maple Syrup). Whisk together vigorously until well incorporated
- Add the Flax Eggs (or Regular Eggs), Vanilla Extract, Milk/Non-Dairy Milk and Greek Yogurt, to the oil/sugar mixture and whisk until fully incorporated.
- Pour half of the wet ingredients into the large bowl with the dry ingredients and fold them together with a rubber spatula until almost fully incorporated. Pour the remaining half of the wet ingredients into the large bowl and continue to fold until all of the ingredients are incorporated, being careful not to over mix.
- Divide the batter evenly into the 12 pre-lined, greased muffin cups. For this step, I like to use a ice cream scooper to ensure the muffins are equal sizes. The cups should be filled about ¾ of the way.
- Once the cups are filled, place the muffin tin in the preheated oven for about 14-18 minutes. The muffins should be golden on top and a toothpick inserted comes out clean. Note, sometimes with gluten free/almond flour the toothpick will not come clean, but will have some moist crumbs attached. As long as the center is not wet, it will generally firm up as it cools.
- When done, remove the muffin tin from the oven and let the muffins sit (in the tin) on top of a cooling rack for about 5 minutes. Remove the muffins from the tin and and place them directly on the cooling rack until fully cool.
- Once fully cooled to muffins can be stored, covered at room temperature for about 2-3 days, or in the refrigerator for about 5-6 days. You can also freeze the muffins to preserve them for longer. I typically store my muffins in a large Ziploc bag in the refrigerator and eat them for breakfast of a snack throughout the week. When I'm ready to eat I either enjoy the muffin cold or place it in the microwave for 20-30 seconds.
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