Gluten-free Coconut Carrot Muffins {eat well}

Let’s face it.  Gluten-free baking can really taste like hot garbage.  I’ve tossed so many gluten-free baked goods that I’ve lost count.

That’s until I discovered coconut flour a few weeks ago.  The heavens opened. Birds began to sing.

Behold, the best gluten-free muffin ever.  Even if you aren’t gluten-free, these little muffins are so low-glycemic that your blood sugar will thank you.  As well as your waistline and thighs.

Now, I’ve fallen in mad crazy love with the occasional baked good again.  Thanks to one of my favorite bloggers, Ms. Elana Amsterdam from Elana’s Pantry, I’ve found a gluten-free muffin recipe that doesn’t suck.  So many of the gluten-free mixes have tapioca flour which I think makes the GF baked good have a funky aftertaste.

Coconut flour has NO funky aftertaste.  It’s also VERY low glycemic, so for all you carb-addicts and dieters out there, please give this underrated flour a try.  It does not disappoint.  It is pricey, but you use so little of it, it’s worth the investment.  I think I paid $7 for the bag.

You can have your cake and eat it too.  {And not have the bloat and carb crash from being OVERWHEATED.}

Here’s Elana’s Original Recipe: Gluten-Free Carrot Muffins with Coconut Flour

Here’s the Momnivore Spin on it {because I didn’t have the fancier of her ingredients}:

I n g r e d i e n t s

-1/4 cup Bob’s Red Mill Coconut Flour
-1/2 tsp of aluminum-free baking soda
-1 tsp of cinnamon
-1/2 tsp of kosher salt
- 1 cup of shredded carrot
-3 eggs
-1/4 cup of agave
-1/4 cup of extra virgin oliver oil
-1 T of shredded coconut {can omit}

D i r e c t i o n s

1.)  Combine all wet and dry ingredients in separate bowls.

2.) Shred carrot in your food processor.  If you are feeling extra lazy, you can buy it pre-shredded.  I am too cheap for that, though.

3.)  Beat your wet ingredients, and slowly mix the dry in.  Don’t over mix, as you’ll create hockey puck muffins

4.) Fold in carrots.  Note: this batter looks a lil on the watery side.  Trust me, it’s okay.

5.) Use silicon baking cups.  They are worth the investment.  You won’t have to grease anything or worry if you have liners in the house. Fill each cup with 1 T and 1tsp of the mixture.  This yields 11 muffins.

6.)  Pop them into a 350 degree preheated oven for roughly 18 minutes.  I bake mine on convect.  They brown a lil bit more.  Test with a toothpick to see if they are done {it’s done when the toothpick is clean of crumbs}.

Enjoy.  I’ve made this recipe five times before posting it here.  These are the best gluten-free carrot muffins I’ve ever had.  Loaded with good fat, veggies, and protein, you should add this to your weekly menu planning.

Hope these gluten-free carrot muffins find their way into your kitchens and stomachs soon…

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