I’m not a professional pastry chef…
…but I have an insider tip from one. She was my Grandma’s neighbor, and this tip was passed from her to my Grandma to me. Folklore says this is the secret to State-Fair-Winning carrot muffins. Ready for it?
Here you go:
When grating the carrots for these Paleo Carrot Muffins, use the fine side of your box grater. The finely-shredded carrots will provide a lighter and more tender texture to the muffins.
Here’s a second tip (from me, not the pastry chef):
As soon as you take the muffins out of the oven, tip them sideways in the muffin pan. This will allow the trapped steam to escape, which will prevent extra moisture from condensing at the bottom of the muffins.
There you go. Now you can make carrot muffins like a real pro.
Ingredients in Paleo Carrot Muffins
Coconut flour and arrowroot flour are my go-to, grain-free flour combination for light and fluffy baked goods. I used to bake solely with coconut flour, because I avoided starch-based flours such as arrowroot while on the GAPS protocol. Now, I’ve reintroduced grain-free starches. I love how arrowroot lightens up the heavier quality of coconut flour. It allows me to use less coconut flour, which I find personally easier to digest. Coconut flour contains a hearty amount of fiber, and when consumed in large amounts it may cause some discomfort.
As I’ve mentioned before, you can get a FREE bag of coconut flour added to your Thrive cart at this link. A $50 minimum order is required to receive this gift-with-purchase.
I developed this recipe to use real eggs. I offer this disclaimer: if you choose to use an egg substitute, I cannot guarantee successful results. If you do try it with an egg substitute, however, please let us know in the comments how it worked for you.
Applesauce adds natural sweetness and moisture, but you can substitute sweet potato pureé instead.
- ⅓ cup coconut flour (get a free bag here at Thrive)
- ⅓ cup arrowroot flour, available here
- 4 eggs
- ⅓ cup applesauce
- ¼ cup coconut oil
- 2 Tbs. maple syrup, if desired (I don't use it)
- 1 tsp. vanilla extract
- ¾ tsp. cinnamon
- 1 cup finely shredded carrot
- ¼ cup raisins or currants
- ½ tsp. baking soda
- 1 tsp. lemon juice or apple cider vinegar
- Preheat the oven to 350 and line 9 muffin wells with paper liners (or grease them with coconut oil).
- Have all ingredients at room temperature. Combine all ingredients except the baking soda and vinegar and stir well. Then, add the baking soda and vinegar and stir briskly and swiftly. Distribute between the prepared muffin cups.
- Bake until a toothpick comes out without crumbs but moist, about 25 minutes.