I grew up on muffins in Canada – apple, spice, pumpkin, carrot, blueberry, chocolate chip, the whole lot of them. To me, nothing beats a muffin with a large coffee in the morning, but it’s not really the most balanced breakfast because they are often filled with sugar; so when I became sugar and gluten free I entirely gave them up….until I decided to test a few paleo ones using a mix of various flours. So far, these are the best ones I’ve come across. They last about a day at our house…
Ingredients
1 ¼ cup of almond meal / flour
2-3 tbsp coconut flour
½ baking powder
A pinch of salt
2 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
2 eggs
1/3 cup of maple syrup
1/3 cup of oil – I use coconut, but you could use vegetable oil or melted ghee if you like
2 tsp vanilla
2/3 cup of finely grated carrots
Frosting
1/2 cup of cream cheese
2 tbsp maple syrup
Instructions
- Preheat oven to 350F/175C
- Mix all the dry ingredients and set aside
- Beat the eggs, add the syrup and vanilla
- Gently fold in the wet ingredients into the dry ones and add the carrots. Don’t overmix – this is key in any muffin recipe, even gluten-free ones
- Fill in around 8 muffin cups – I prefer to line them with paper muffin cups to avoid them sticking to the pan. Otherwise, lightly grease and flour (with gluten free flour) your muffin cups
- Leave in the oven between 15-20 minutes. If you have not baked them in muffin cups only wait a couple of minutes before taking them out of the pan
- Mix the frosting ingredients
- Frost when muffins are cooled
