EcoHuman Health

Have you seen doctors and practitioners but are still experiencing health issues?

You are here: Home / Breez Kitchen / Carrot Raisin Muffin Recipe

Breez Kitchen /

Carrot Raisin Muffin Recipe

I have had a hard time making Paleo, nut-free muffins but after many attempts and failures, I am happy to share this Carrot Raisin Muffin Recipe with you.

This Carrot Raisin Muffin Recipe is perfect for a quick snack or as part of a breakfast. Psst! If you are giving muffins as a gift, put them in a small rice steamer as pictured here.

It can be quite challenging creating Paleo, nut-free baked goods that don’t end up dry or too dense. Most Paleo baking requires the use of almond flour (which I believe lends itself to a nice light texture) but isn’t an option in our house due to a nut allergy.

After trial and error, this recipe is a winner.  The flavors are great, the texture passed the test and it is perfect with a steaming cup of herbal tea or coffee.  If you really want an energy boost try my energizing, mood-lifting drink or my Cacao Smoothie to go with a muffin or two…

There’s a really nice spice combination that makes this Carrot Raisin Muffin Recipe stand out from others.  Because it is so good, I’ve made sure that the spice mix produces more than you need for this recipe.  I love having any spice combinations made ahead of time so I can just grab what I need for a recipe.

Carrot Raisin Muffin Recipe

Ingredients

Wet Ingredients:

6 eggs

1/2 cup coconut oil, melted

1/4 cup honey

2 tablespoons of pure vanilla extract

Dry Ingredients:

1/2 teaspoon sea salt

1/2 teaspoon of baking soda

1 teaspoon of spice mix

1/2 cup of coconut flour

2 cups carrots, grated

1/2 cup of raisins, optional

Spice Mix:

This makes more than you need for this recipe but I always like to have it on hand.  Keep it stored in a cool, dark place in a sealed glass jar.

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (I grate my own using this zester)

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamon

Instructions

1. Preheat the oven to 350 degrees.

2. Line 12 muffin cups with liners, or grease with coconut oil.

3. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.

4. Add in the salt, baking soda and cinnamon.

5. Sprinkle the coconut flour over the mixture and then whisk into the batter.

6. Mix well so that there aren’t any clumps. Fold in the shredded carrots and raisins or cranberries.

7. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.

8. Bake for 20 minutes, or until a toothpick comes out clean.