Lectin Free Carrot Cake Muffins
by: Seema Racela
Spiced Carrot Muffins
by: Seema Racela
Lectin Free
Gluten Free
Corn Free
Sugar Free
Nut Free
Grain Free
Dairy Free Option
My kids love my little carrot muffins! They have a fluffy texture and taste so delicious. Since I use banana and coconut flours and currants in this recipe, it tastes a lot like hummingbird cake to me. It's great with homemade cream cheese frosting or plain. Enjoy!
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- 2 pastured eggs
- heaping 1/4 cup melted homemade butter, grass fed ghee, French butter, or extra virgin olive oil
- 1/8 cup A2 keifer, A2 yoghurt, organic sour cream, or plain coconut yoghurt
- 1/4 cup monkfruit sweetener
- 1/4 cup green banana flour
- 1/4 cup coconut flour
- 1/4 teaspoon corn and aluminum free baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 3/4 teaspoons cinnamon
- 1/4 cup currants
-1/4 cup carrots, shredded then chopped
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1. Preheat oven to 325ºF
2. Place a mini silicone muffin mold onto a baking sheet and set aside.
3 Add all of the ingredients except the currants and carrots into a mixing bowl.
4. Use a hand mixer or whisk to mix into a batter.
5. Stir in the currants and carrots with a rubber spatula.
6. Spoon the batter into the mold.
7. Bake until the tops begin to brown and a cake tester comes out clean, about 20 minutes . Bake time will depend on your oven, so keep an eye on it.
8. Remove from oven and transfer to a cooling rack. Enjoy!
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Ingredients
Method
Soy free, rice free, oat free, peanut free, cashew free, allergy friendly