Gluten-Free Carrot Cake Muffins!
Not much to report on my end- just still getting used to navigating a new apartment and job. We got a little taste for fall weather the other day, and I just can’t wait for fall. The crispiness, leaves, cider, donuts, sweaters, hot coffee, pumpkins, halloween, you name it- I can’t wait.
These muffins remind me a bit of fall. They’ve got some fall spices, and I feel like carrot cake just screams fall. As I said on Instagram, my original plan was to make zucchini muffins, but these turned out amazing so I’m not complaining. I wanted a muffin packed with a vegetable so I could have something to snack on at work and still get in some nutrients. Plus, the spices in these muffins are super anti-inflammatory. Who doesn’t love that?
Anyways, I hope you enjoy these and enjoy the last few weeks of summer because fall will be here before we know it.
Gluten-Free Carrot Cake Muffins
Yields 12 muffins
-¼ cup maple syrup
-½ cup almond milk
-⅔ cup coconut sugar
-1 tsp vanilla
-2 ½ cups buckwheat flour
-½ cup gluten free oats
-dashes of ginger, cinnamon, cardamon
-large spoonful of almond butter, about 1 1/2 tbsp
-1 tbsp coconut oil
-½ cup raisins
-½ cup chopped walnuts
-2 cups of shredded/chopped carrots
Preheat the oven to 350 degrees F.
Add all of your wet ingredients to a mixing bowl. This includes your maple syrup, egg, almond milk, vanilla, coconut oil, almond butter. Mix ingredients together until well combined. Next, add in your dry ingredients (in no particular order) but leave the carrots, raisins, walnuts until last- this makes it easier to mix them in. Once your dry ingredients are mixed together, add in your mix-ins mentioned last sentence.
Place batter into a regular-size cupcake pan and bake for about 20-23 minutes. Run a toothpick through the batter to see if they are done. Toothpick should come out clean.
Drizzle with almond butter if you’d like or create a frosting to make it more delectable!