Cherry carrot mini muffins

These mini carrot muffins are ultra soft and moist, with a healthy dose of carrots, nuts, protein, and delicious spices. An irresistible gluten-free and dairy-free recipe!

They are quick and easy to make, versatile, containing a short ingredient list accessible to anyone - a great low-carb snack or dessert.

Your kids will love it, and it’s a great way to hide some veggies in there, too!

RECIPE

Ingredients

2 cups almond flour

a pinch of pink Himalayan salt

1/2 tsp baking soda

1 tsp pumpkin spice mix or cinnamon

3 eggs

1/4 cup MCT oil or melted coconut oil

1/4 cup honey, date syrup, or maple syrup

100g shredded rainbow carrots

1 cup chopped pecans or other nuts

20 cherries, halved and pits removed

Instructions

• Add the dry ingredients to a mixing bowl- not the cherries;

• Mix together the eggs, MCT oil, and honey;

• Add the wet ingredients to the dry ingredients, and mix well until a batter forms;

• Divide the batter into mini muffin molds;

• Add half a cherry on top of every muffin (or other fruit of choice if not in season);

• Bake the muffins at 350°F for 20 minutes.

  Enjoy!

GUT TERRAPIA COOKBOOK

You can find more gluten-free, dairy-free recipes in my new cookbook.

Check it out on Amazon.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana