Sunday cooking, and back to school after winter break led to a lot of new recipes for putting in the boys’ lunches (and for breakfast as well). The muffins are both gluten-free and grain free. For our youngest son, they are allergy safe as well.
Gluten Free and Grain Free Carrot Cake Muffins
- ½ cup coconut flour
- 1 cup coconut sugar
- 1 tsp baking soda
- Pinch fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ cup melted coconut oil
- 6 large eggs, room temperature
- 1½ cups finely grated carrot
- ½ cup finely chopped pineapple (about 1 small can, well-drained)
- ½ cup unsweetened coconut
Preheat oven to 350° and line a 12 count muffin tin with paper liners.
In a large mixing bowl, whisk together the coconut flour, sugar, baking soda, salt, cinnamon, and ginger.
Add in the oil and eggs, beat till combined.
Sit in the carrot, pineapple, and coconut till mixed.
Divide evenly between muffin cups.
Bake for 20 to 25 minutes, until tops are firm to the touch and they don’t look wet. Let cool on a rack fully.
Store tightly sealed in refrigerator for up to 5 days, or freeze for long-term storage.
Makes 12 muffins.