Gluten-Free Carrot Muffins
These muffins are on my top ten list! They are so moist and simple to prepare. They make a delicious, healthy snack or breakfast-on-the-go.
In place of grain flour, I used almond flour, which is higher in protein, lower in carbohydrate, and has a low glycemic index. For those with celiac disease, almond flour offers a versatile and tasty option for gluten free baking. However, it is still suggested to consume almond flour in moderation. Almonds are high in omega-6 fatty acid, which is pro-inflammatory. If you are suffering from inflammatory conditions, consider substituting with coconut flour.
As I seek to find the healthiest option for myself, my family and my clients, I always advise listening to your own body, as we all have different dietary needs. Feel free to tweak as needed!
Recipe:
2 2/3 C almond flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 C plain yogurt
2 eggs
1/2 C honey
6 Tbs melted coconut oil
2 medium carrots grated
1/2 C raisins
Preheat oven to 350 degrees. Combine wet and dry ingredients in seperate bowls. Next pour wet ingredients over the dry ingredients and mix until well combined. Spoon batter into prepared muffin tins and bake for 15-20 minutes or until firm on top. Enjoy this gluten free treat!