A delicious, veggie-loaded treat, these Carrot Paleo Muffins are going to dazzle your tastebuds! They are not only loaded up with with nutrient dense carrots, almonds and other squeaky clean ingredients, but these surprisingly fluffy and soft muffins are naturally gluten free and dairy-free!
With Valentine’s Day just a few days away, the dessert section of The Natural Nurturer is going a bit haywire at the moment! People looking for real food treats that not only fulfill their sweet tooth, but that are also brimming with veggie goodness and whole food ingredients that serve and fuel their bodies.
So, of course, I had to add one veggie-loaded treat recipe into the mix. Guys, meet One-Bowl Paleo Carrot Chocolate Chip Muffins!
I really love adding carrots to all the thing. Meatloaves, smoothies, salads and most definitely baked goods! Not only are carrots readily available to most people year round, but they have an incredibly diverse flavor that can easily go sweet or savory. According to the USDA Nutrient Data, these root vegetables are also a a great source of antioxidants, potassium, vitamin K, sodium, phosphorus, calcium, vitamin C, and vitamin B6. So yeah, lets keep veggie-loading our foods with awesome sauce carrots!
And let’s not forget about almonds! I really love baking with almond butter or meal/flours since almonds are a rich source of vitamin E, magnesium, iron and oodles of other nutrients! More bang for your muffin buck!
Suggested Adaptations:
· Play with the sweetness! My family prefers baked goods that are not overly sweet, but if you like the sweeter side of life, feel free to play with the honey/maple syrup in this recipe! Up the amount of sweetner to 1/3 cup and/or the amount of chocolate chips to fit your personal taste or needs!
· Swap out the chocolate chips! Skip the chocolate chips and add raisins instead! Or forget them all together and enjoy a simply delicious carrot muffin!
Love veggie-loaded recipes as much as I do? Check out my ebook, Veggie-Loaded Love, for oodles of veggie-packed recipes…including Flourless Chocolate Protein Muffins (with hidden greens) that will change your breakfast game….even with those picky eaters!
Also! Make sure to get veggie-loaded recipes and healthy living tips & tricks delivered right to your inbox by SUBSCRIBING to our email list!
One-Bowl Paleo Carrot Chocolate Chip Muffins {gluten free, dairy-free}
A delicious, veggie-loaded treat, these One-Bowl Paleo Carrot Chocolate Chip Muffins are going to dazzle your tastebuds! They are not only loaded up with with nutrient dense carrots, almonds and other squeaky clean ingredients, but these surprisingly fluffy and soft muffins are naturally gluten free and dairy-free!
ingredients:
- 1 cup shredded carrot
- 2 tablespoons coconut oil, melted
- 2 eggs, room temp
- 1/4 cup maple syrup/honey
- 1/4 teaspoon sea salt
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon pure vanilla extract
- 1/3 cup almond milk
- 1/3 cup chocolate chips
instructions
- Preheat your oven to 350º F and line a 12-hole muffin tin.
- In a medium bowl, combine melted coconut oil, eggs, maple syrup/honey, salt, almond milk, almond flour, tapioca flour, baking soda, cinnamon, ginger and vanilla.
- Whisk together until well combined and the mixture is an even consistency without lumps.
- Fold in shredded carrots. Fold in chocolate chips.
- Portion out the batter between the lined muffin holes. Sprinkle more chocolate chips on top if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and let cool for 20 minutes before enjoying.
NOTES:
Suggested Adaptations: · Play with the sweetness! My family prefers baked goods that are not overly sweet, but if you like the sweeter side of life, feel free to play with the honey/maple syrup in this recipe! Up the amount of sweetner to 1/3 cup and/or the amount of chocolate chips to fit your personal taste or needs! · Swap out the chocolate chips! Skip the chocolate chips and add raisins instead! Or forget them all together and enjoy a simply delicious carrot muffin!
Are tapioca flour and tapioca starch different things?
My daughter is allergic to egg. Do you think a flax egg would be ok or too wet. Egg replacer powder too dry?
I haven’t found a great egg-replacement for these nut butter based kind of recipes. Flax hasn’t worked for me in the past.
I was also thinking about whether you’re using tapioca starch or flour (cassava?). I tried these with cassava flour and the texture was quite different from what’s pictured. They still tasted good but needed more liquid for me. Also wondering about the baking soda… are you sure you didn’t mean baking powder? I’m imagining that 1 tsp. of baking soda in a batter with no acid may taste weird.
Tapioca starch! A silly typo that I appreciate you catching! I’ll fix that!
As for the baking soda, I can see your concern. However, I’ve made these multiple time and haven’t noticed them tasting funny at all. Adding 1 1/2 tsp of apple cider vinegar to the recipe would certainly offer the acid!
Hi, I don’t have tapioca flour, what do you recommend using instead?
Arrowroot works great as a sub for tapioca!
Is there a substitute for the tapioca flour? All I have on hand is almond, coconut, and white whole wheat.