Carrot Ginger Muffins (gluten and dairy free)


These muffins make a great breakfast, snack or dessert. They contain delicious carrots, flax seeds and warming spices that go perfectly with a hot coffee or tea on a lazy, wintry morning. Gluten and dairy free.

Carrot Ginger Muffins



3/4 cup oat flour

3/4 cup gluten free flour (brown rice flour, quinoa flour, almond flour)

1/2 cup ground flax seeds

2 whole eggs

1 tsp baking powder

1 cup almond milk

1 tsp vanilla extract

2 cups carrots, grated in a food processor

1 tbs ground ginger

1 tsp cinnamon

1 pinch each of nutmeg and cloves

1/4-1/2 cup honey, agave or maple syrup for sweetening


Preheat oven to 350 degrees Fahrenheit. Grate carrots in a food processor, then mix in the rest of the ingredients. Grease a muffin tin and add mixture. Bake in oven for 20-30 minutes. Allow to cool and serve.


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