Gluten-Free Carrot and Flax Muffins

These muffins are a cinch to make and less sweet than a traditional morning muffin.  If you prefer a sweeter profile, bump up the sugar or add honey when serving.  Enjoy these protein and fiber rich muffins on the go, with a cup of your favorite Joe, or serve as a starter for Sunday brunch.  Experiment with exchanging shredded pumpkin or zucchini for the carrots if you prefer and add nuts, raisins, dried cherries, or shredded coconut to personalize them to your liking.


1 1/2 cups gluten-free oats

1/4 cup flax meal

1/4 cup coconut flour

1/2 cup coconut palm sugar

1 1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

Egg Replacer (3 Tbsp. flax meal : 9 Tbsp. water mixed well)

1/4 cup coconut oil, melted

1/4 cup water

3/4 cup almond milk

1 tsp. vanilla extract

1 cup finely shredded carrots

1/2 cup dates, chopped


1.  Preheat oven to 400 degrees. Prepare a 12 muffin mold tray with liners or coat with coconut oil.

2.  In a medium mixing bowl, combine oats, 1/4 cup flax meal, coconut flour, sugar, baking soda, salt, cinnamon, allspice, ginger, and nutmeg.  Stir to combine.

3.  In a small mixing bowl, combine egg replacer, coconut oil, water, almond milk, and vanilla and stir until thoroughly combined.  Fold into dry ingredients and stir until blended. Stir in carrots and dates.

4.  Divide mixture evenly between muffin molds, place on middle rack of oven and bake for 15 minutes or until a toothpick comes out clean when dipped into the center of a muffin. Let rest for 10 minutes before serving.

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