savory muffins

Savory Carrot Muffins (Gluten Free, Low Carb, Refined Sugar Free)

Dear Leah Renee, 

I like to buy large bags of carrots but usually end up throwing a couple away at the end of their lifespan…any ideas what to do with the extra?  Thanks. ~Tamara, IL

The question of what to do with leftover carrots comes up a lot!  I too seem to have an abundance of them!  This recipe will help you (tastily!) use some up.  I know you’ve already made these carrot crackers I posted a while back, and this soothing carrot ginger miso soup, it’s time for something new.  If carrot cake had a healthier sibling, it would be this savory carrot muffin.  If you don’t have a big sweet tooth and want something that’s going to be a good breakfast muffin or mid-afternoon snack, you’ve found your match.

ingredients, carrot muffins

Ingredients (organic when possible): 

  • 1 cup coconut flour
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup ground flaxseeds
  • 1/4 cup raw honey or pure maple syrup
  • 2 tsp pure vanilla extract
  • 4 eggs
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 6 TB coconut or grapeseed oil
  • 1/2 cup almond milk

mixing ingredients together

 

carrot muffins stirred well

What to do: 

Preheat oven to 350F.  Mix all the ingredients together well in a large bowl.  When all the ingredients are nicely mixed together, pour or place ingredients in to a greased muffin tin.  I used a mini-muffin tin so I got double the amount (well, not really, but it felt that way!).  Bake for 20 minutes. Let it cool, just a little bit, before enjoying!

muffins to go into oven

Yours will be larger if you use a regular muffin tin!  They will raise more too–I accidentally left out the baking powder!!!  I never said I was perfect 😉

 

carrot muffin, mini

 

How do you use up your leftover carrots?!  What’s your favorite carrot recipe?