Carrot Spice Muffins

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This muffin recipe is one I have been baking for a while and felt it was time to share as it reminds me of my parents (I just shared a story about them and Serenity Farm) and the cool and crisp days of fall. Baking was the first thing I learned to do in the kitchen when I was little and I fell in love with the process and the results. While I love cooking, I still find the greatest comfort in baking. There is something about homemade baked goods that just can’t be beat.

The amount I bake and the ingredients I use has changed a lot over the years but I love the process just as much as when I first learned. Muffins were a fairly common happening around our house growing up and we would often have them Sunday morning for breakfast with fruit and cheese. Nothing like waking up to the smell of fresh muffins. These muffins are gluten and dairy free and sweetened with maple syrup. The smell of the cinnamon and ginger will be sure to fill the house with the ultimate smell of fall baking.

Enjoy!

Carrot Spice Muffins

Author: Lindsey Bell

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 10 muffins

These muffins are gluten and dairy free and sweetened with maple syrup. I haven’t tried it, but if you don’t have the quinoa flour, I am sure they would work well with more brown rice flour but I do like the earthiness of the quinoa flour in this recipe.

Ingredients

Dry Ingredients

  • ½ cup brown rice flour
  • ¼ cup quinoa flour
  • ¼ cup almond flour
  • ½ cup dried coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Scant ½ tsp salt
  • 1 rounded tsp cinnamon
  • 1 tsp ground ginger
  • Pinch ground cloves
  • A few good gratings of nutmeg

Wet Ingredients

  • ½ cup applesauce
  • ⅓ cup maple syrup
  • ⅓ cup olive oil
  • 2 eggs
  • 1 cup grated carrots
  • ¼ cup currants

Toppings

  • handful finely chopped walnuts
  • 1 -2 Tbsp coconut

Instructions

  1. Preheat the oven to 350F. Line muffins tins with paper liners.
  2. In a large bowl, combine the dry ingredients and mix until combined.
  3. In a medium bowl, combine the applesauce, maple syrup, olive oil, and eggs and mix until combined. Add in the grated carrots and stir again.
  4. Incorporate the wet mixture into the dry. Mix in the currants. Fill the muffins tins ¾ of the way. Sprinkle with the extra coconut and chopped walnuts.
  5. Bake the muffins for 20-25 minutes, until they spring back when lightly touched and are golden brown. (or when a toothpick comes out clean)
  6. These muffins are quite moist, so I find it best to store them in the fridge or freezer if there are any left.
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