Paleo Spiced Carrot Muffins (Nut Free, GF)
These paleo carrot spiced muffins have been a struggle for me! It all began when someone mentioned carrot cake. You can’t do that around me, you can’t talk about food. I crave things like a raging pregnant woman (I’ve never been pregnant)! So as soon as I heard the words carrot cake, I HAD to have it!
You know the drill, instead of making a sweet cake, I wanted to make a muffin! Muffin’s are perfect! They’re sweet and flavorful and fulfill any craving without spiking your blood sugar or adding another inch around the waist!
Making these muffins was a struggle, I’ve spent the last two weeks testing recipe after recipe. I had a few goals for carrot spiced muffins and I wouldn’t stop until I had the perfect recipe.
I wanted them to be fluffy, spicy like a carrot cake, and because all my other muffins are made with almond meal I wanted this recipe to be nut free!
Finally I made a muffin worth sharing! These muffins have the perfect fluffy texture. They have so much flavor from the seed butter and spices! They are naturally sweetened with maple syrup and extra ripe banana. And have little pops of texture from the raisins and walnuts or seeds (whether nut free or not).
Today I topped my muffins with almond butter and local jam, yum!
PALEO CARROT SPICED MUFFINS NUT FREE
- 1 cup shredded carrot about 2 large carrots
- 1 extra ripe medium banana
- 3/4 cup seed or nut butter *see notes
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup coconut flour
Optional add ins (a must in my opinion):
- 1/4 cup raisins
- 1/4 cup crushed walnuts OR Pumpkin seeds if nut free
Preheat your oven to 350 degrees F.
Line or grease your muffin tin.
Shred your carrots.
In a medium bowl mash your banana until smooth. Add your egg and whisk together. Add seed or nut butter, extract, and maple syrup and mix until combined.
Add in the shredded carrot, coconut flour, baking soda, cinnamon, ginger, nutmeg and salt. Mix until combined.
Fold in your raisins and walnuts.
Your batter will be thick and sticky, this is how we want it!
Spoon your mixture into the muffin tin, filling them so they are all the way to the top, this batter will not rise so you want the muffin tin super full.
Bake for 20-25 minutes.
Makes about 10 muffins.
If you are nut free use tahini or sunflower seed butter, both work well! If not nut free you can use any nut butter of your choice! I've tested this recipe with almond butter and tahini, both times worked great. The flavor the tahini added was to die for! IF VEGAN use a flax egg.