Monday, May 28, 2012

Gluten-Free Carrot Muffins

These carrot muffins make a great snack or breakfast. They are packed with protein from the garbanzo bean flour, omega 3's from the chia powder, vitamin C and beta-carotene from the carrots, and lauric acid, which helps the body fight infections, from the coconut oil. The palm sugar has a low glycemic index so it doesn't make your blood sugar spike. The muffins are also filled with dietary fibers which help keep you feeling full as well as keeping your digestive system on track. For me, they are another example of how easy it is to bake without using any refined flour or refined sugars. 

3/4 cups garbanzo bean flour 
1/3 cup chia powder
1 tsp baking powder
1 tsp baking soda
2 eggs
1/4 tsp Xantham gum
3/4 cups palm sugar
3/4 cups coconut oil
2 cups freshly grated carrots
1/2 cup pf chopped walnuts
1/2 tsp cinnamon

Preheat oven to 350

Put the flour mixture, baking soda, and xantham gum in a bowl and whisk to combine. Set aside.
Place eggs in a large bowl. Add sugar and coconut oil and beat with an electric mixer until smooth. Slowly add the flour mixture keeping the mixer on low. Increase the speed as the flour gets incorporated until the batter is smooth.
Fold in the grated carrots, walnuts and cinnamon.

I like to make mini muffins. I find that when I make full size muffins my kids never finish them. The mini's are kid size, so they happily eat one or two. The best part is, I don't find 1/2 eaten muffins lying around the house. 

Fill the muffin tins 1/2 way up. Bake for @15 minutes.  If you are making full size muffins they will take about twice as long to cook. Stick a toothpick in a muffin to see if it is done. If it comes up clean, they are ready.

You can also add a little frosting on the top and make carrot cupcakes.