Gluten-free Carrot Cake Muffins
I believe that wholesome treats should nourish both your body and your soul. These gluten-free carrot cake muffins are packed with nutrient-dense ingredients—almond meal for healthy fats and protein, chia seeds for fibre and omega-3s, and carrots for a natural sweetness and boost of antioxidants. Free from refined sugar, they’re lightly sweetened with raw honey, making them a delicious and wholesome choice for breakfast, a snack, or a nourishing treat with your afternoon cacao.
Simple to make and full of warming spices, these muffins will leave you feeling satisfied and energised. Enjoy them fresh out of the oven or store them for a grab-and-go option throughout the week.
Ingredients
2 cups almond meal
2 large carrots, grated
1/2 cup sultanans
1/2 walnuts
2 eggs, whisked
1/2 cup coconut oil
1/2 cup raw honey
1/2 cup chia seeds
2 tsp gluten-free baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla extract
Method
Preheat your oven to 180°C. Line a muffin tray with silicon cases or lightly grease with coconut oil.
In a large mixing bowl, combine the almond meal, baking powder, cinnamon, ginger, and chia seeds. Stir well to distribute the ingredients evenly.
In a separate bowl, whisk together the eggs, coconut oil, honey, and vanilla extract until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Then fold in the grated carrots, sultanas, and chopped walnuts.
Divide the batter evenly among the muffin cases, filling each about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.