Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.

Carrot Muffins

Name: Carrot Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings
Ingredients: Carrots; Gluten-Free Oat Flour; Almond Flour; Baking Powder; Baking Soda; Cinnamon; Nutmeg; Sea Salt; Large Eggs; Unsweetened Apple Sauce; Coconut Sugar; Melted Coconut Oil; Vanilla Extract; Apple Cider Vinegar; Walnuts

Recipe by Carley Nadine

Ingredients

Time

30m

Serves

These healthy muffins are wonderful to have on hand just to grab and go. Perfect for breakfast or mid-day snack for kids and adults!

Kid-Friendly

Snack

Breakfast

Gluten-Free

Ingredients

1 1/2 cups

Carrots

grated

1 1/4 cups

Gluten-Free Oat Flour

1 cup

Almond Flour

2 tsp

Baking Powder

1/2 tsp

Baking Soda

1 1/2 tsp

Cinnamon

1/4 tso

Nutmeg

(optional)

3/4 tsp

Sea Salt

Large Eggs

1/2 cup

Unsweetened Apple Sauce

+2 Tbsp

1/2 cup

Coconut Sugar

1/4 cup

Melted Coconut Oil

2 tsp

Vanilla Extract

1 Tbsp

Apple Cider Vinegar

1/2 cup

Walnuts

chopped

Instructions

Preheat the oven to 375°F and grease or line a muffin pan with parchment liners.

In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, then mix in the applesauce, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar.

Stir the wet ingredients into the dry ingredients until just combined. If the batter feels too thick, add 1 tablespoon of almond milk at a time until it reaches a scoopable consistency. Gently fold in the grated carrots and chopped walnuts. Let the batter sit for 5 minutes to allow the oat flour to absorb moisture.

Divide the batter evenly into 12 muffin cups, filling each about three-quarters full. Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 13 to 17 minutes, or until a toothpick inserted in the centre comes out clean.

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store at room temperature for up to three days or refrigerate for up to a week.