GLUTEN FREE CARROT MUFFINS

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Gluten Free Carrot Muffins image

These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother's Day breakfast or brunch. http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/

Provided by Elanas Pantry

Categories     Breakfast

Time 25m

Yield 32 mini-muffins, 8-10 serving(s)

Number Of Ingredients 10

1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
3 eggs
1/4 grapeseed oil
1/4 yacon syrup
1 tablespoon vanilla extract
1 cup carrot, grated
1/4 cup currants

Steps:

  • In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
  • In a large bowl, blend together eggs, oil, yacon and vanilla.
  • Blend dry ingredients into wet, then fold in carrots and currants.
  • Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
  • Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
  • Bake at 350° for 10 minutes.
  • Cool and serve.

Nutrition Facts : Calories 51.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 79.3, Sodium 148.3, Carbohydrate 5.2, Fiber 0.8, Sugar 4, Protein 2.7

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