Gluten Free Carrot Pecan Muffins
Gluten Free Carrot Pecan Muffins are the perfect homemade treat for the spring & Easter season! They're soft, moist and filled with flavourful spices like cinnamon and nutmeg. These muffins are made with simple and natural ingredients like almond flour, carrots, eggs, coconut oil, pecans & maple syrup, so you can feel good about enjoying them!
Ingredients
- 2 cups almond flour
- 1 tsp ceylon cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 pastured eggs, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup maple syrup
- 1 cup finely shredded carrots, I used a food processor for this
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F and place liners in muffin tray.
- In a large mixing bowl, whisk almond flour, cinnamon, nutmeg, baking soda and salt.
- Mix in eggs, oil, and maple syrup.
- Stir in the shredded carrots and chopped pecans.
- Distribute batter evenly in the muffin tray.
- Bake for 20 minutes. Let cool before removing from tin. Store in an airtight container in the refrigerator for up to a week or store in the freezer for longer.
Notes
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.