These Lightened Up Carrot Cake Muffins were delightfully delicious. I’ve doubled the batch because 12 just isn’t enough! These glorious carrot cake muffins are dairy, gluten, and sugar free!
Lightened Up Carrot Cake Muffins Ingredients:
1 ½ Cups Almond / or 1:1 Gluten Free Flour
¼ C Coconut Flour
1 tsp Baking Soda
¼ tsp Salt
3 tsp Ground Cinnamon
1 tsp Ground Ginger
½ tsp Ground Nutmeg
4 Eggs (Or Vegan Egg Substitute – I love a chia/ flax egg mix)
2/3 Cup Melted & Cooled Coconut Oil
1 1/3 Cup Unsweetened Almond or Coconut Milk
2/3 Cup Date Syrup (Or sweetener of choice- Maple Syrup would be great too!)
1 ½ Tbl Vanilla
5 Carrots Finely Grated
¼ - ½ Cup Chopped Pecans
Unsweetened Coconut for topping
Preheat oven to 375°
Fill 24 Muffin tins with liners
Whisk dry Ingredients in a bowl
In a separate bowl combine Milk, Date Syrup, Coconut Oil & Vanilla – Whisk and add eggs
Add Wet ingredients into Dry- gently fold together, not to overmix the batter
Fold in Carrots
Add in ¼ Cup of Nuts (or omit)
Top with remaining nuts and sprinkle tops with coconut
Bake 12 minutes, turning down the oven to 325°- bake for an additional 5-10 minutes.
Cool & Enjoy! Try not to eat a whole batch in one sitting! These are dangerously good!!
H topped hers the next day with some coconut whip cream for an extra special treat!!
((The dog wondering where her whip cream is!))
Another Dairy, Gluten and Sugar Free Recipe coming at you! I love the carrot cake muffins, but one thing they are missing? Chocolate! I love dark chocolate and probably have a little every single day. Just a few Belgian chocolate chunks and I’m good. These Banana Double Chocolate Oatmeal Bars are the perfect Morning pick me up! And curb that chocolate craving nice and early. I will make a batch of these and snack on it throughout the day. (This is one of those foolproof recipes- I really don’t even measure anything, just start adding all the ingredients to a bowl, bake and enjoy!)
Banana Double Chocolate Oat Bars
2 Large or 3 small Bananas- Mashed in a bowl
2 Eggs or Chia Eggs – In a ramekin I will add 1 Tbl Chia seeds + 1 Tbl of Flax Seeds with ¼ C Hot Water, mix and let set until it becomes gelatinous
1 Cup Unsweetened Nut/ Oat Milk
1 Tbl Vanilla
¼ Cup Date Syrup (Maple Syrup, Agave, Coconut Sugar or Honey are all great substitutes)
1 ½ Cup Oats
¼ Cup Cocoa Powder
2 Tbl Coconut Flour (I add this until the batter thickens – may add up to ¼ Cup depending on how big the bananas are)
⅓ Cup Dark Chocolate Chunks – I stock up on the Specialty Belgin Dark Chocolate Chunks when Aldi carries them – they are dairy free and my favorite to use in baking!
Preheat Oven to 425°
Add wet ingredients to the mashed bananas
Add in dry, Mix together until the batter is the consistency of brownie batter
Spread in parchment lined pan 9x13 for thinner bars and a 9x9 for thicker bars – Increase baking times for a smaller dish
Bake 18-25 Minutes
Cool & Enjoy!
These are a great on the go snack! Delightful reheated as well! I love some melted chocolate. Try one or both recipes and let me know which is your fave!!