We’ve recently been experimenting with almond flour as a gluten-free alternative to white flour. Why? Well, we’re always on the lookout for ways to feel healthier and introduce new foods into our diets, so we picked up some blanched almond meal/flour and whipped up these little guys. They are perfectly moist, wonderfully aromatic, and have quickly become one of our favorite on-the-go breakfasts!
Gluten-Free Carrot Cake Muffins (makes 9-12)
2 cups almond flour
2 egg whites
1/4 cup maple syrup
2 tbsp canola oil
2 tbsp pumpkin pie spice
1/2 tbsp baking soda
1 tsp vanilla extract
pinch of salt
1 cup grated carrots
1/2 cup chopped pecans
1. Pre-heat oven to 350 F.
2. Place cupcake liners in a muffin tin and spray with non-stick cooking spray (9 or 12 liners depending on how large you want the muffins)
3. In a large bowl, use a whisk to combine all ingredients except for the grated carrots and pecans.
4. Fold in carrots and pecans. Of course, you can use any mix-ins you want! Raisins, walnuts, coconut, and/or pineapple chunks, just to name a few.
5. Scoop batter evenly into the muffin tin.
6. Bake for 25 minutes.
7. Remove from the oven and let the smell of freshly baked muffins fill the room!
Now, we should have waited a few minutes to let these cool, but we couldn’t help ourselves. The cinnamony-sweet goodness was just too tempting! These are great on their own, or you can enjoy them like we did – with maple pumpkin butter. Yum!