Carrot Breakfast Muffins (Gluten and Sugar Free)

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Carrot Breakfast Muffins (Gluten and Sugar Free)


  • Ingredients
    • 1 cup (firmly packed) ground walnuts
    • 1/2  cup (firmly packed) almond flour
    • 1/2 tsp ground cinnamon
    • 1/2  tsp baking powder
    • 1/8 cup coconut oil, melted
    • 1/4 cup honey
    • 2 eggs
    • 3/4 cup grated carrots
    • 1/2 cup raisins
  • For topping (optional)
    • 1 tbsp raisins
    • 1 tbsp chopped walnuts


  1. To hydrate raisins, place raisins with 1 teaspoon of water in a microwavable bowl, cover with a lid and microwave on high for 30 seconds.
  2. Preheat oven to 350°F.
  3. Line a 6-cup muffin pan with paper cups.
  4. In a bowl mix almond flour, ground walnuts, cinnamon and baking powder. Set aside.
  5. In another bowl, beat eggs with honey. Add almond -walnut mixture and mix well.
  6. Add carrots and coconut oil and mix.
  7. Gently fold in raisins.
  8. Spoon batter into prepared muffin pan.
  9. Sprinkle with extra raisins and chopped walnuts if using.
  10. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool on a rack, and enjoy!

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