Gluten Free Carrot Pecan Muffins (Paleo, Low-Carb)

by | Apr 6, 2020

Gluten Free Carrot Pecan Muffins are the perfect homemade treat for the spring & Easter season! They’re soft, moist and filled with flavourful spices like cinnamon and nutmeg. These muffins are made with simple and natural ingredients like almond flour, carrots, eggs, coconut oil, pecans & maple syrup, so you can feel good about enjoying them!

DID YOU KNOW? Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.

However, beta-carotene is a fat soluble nutrient that needs to be coated in fat for greatest absorption. In addition, the absorption rate is better (up to 6.5-fold) if the carrots are cooked vs. raw.

Lastly, opt for whole carrots vs. baby carrots. Baby carrots are misshapen mature carrots that have been shaved down to a smaller more uniform size. The outer part that’s thrown away is much more nutritious than the inner core. The greatest concentration of nutrients is in the skin and the tissue right below it. When you remove the outer portion of the carrots, you also remove on-third of its phytonutrients.

So, to get the most health benefits from carrots, buy them whole then cook (sauté, steam, bake) them in a high-quality fat like avocado oil, coconut oil or olive oil.

Boost your beta-carotene intake by adding carrots to your homemade healthy treats. Try these yummy Carrot Pecan Muffins. They’re perfect for the Easter and Spring season!

Gluten Free Carrot Pecan Muffins Paleo Low-Carb

What you need for Gluten Free Carrot Pecan Muffins:

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Gluten Free Carrot Pecan Muffins Paleo Low-Carb

Gluten Free Carrot Pecan Muffins

Gluten Free Carrot Pecan Muffins are the perfect homemade treat for the spring & Easter season! They're soft, moist and filled with flavourful spices like cinnamon and nutmeg. These muffins are made with simple and natural ingredients like almond flour, carrots, eggs, coconut oil, pecans & maple syrup, so you can feel good about enjoying them!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Snack/Treat
Cuisine: Low-Carb, Paleo
Servings: 12 muffins

Ingredients
 

  • 2 cups almond flour
  • 1 tsp ceylon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 pastured eggs, room temperature
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 1 cup finely shredded carrots, I used a food processor for this
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat oven to 350F and place liners in muffin tray.
  • In a large mixing bowl, whisk almond flour, cinnamon, nutmeg, baking soda and salt.
  • Mix in eggs, oil, and maple syrup.
  • Stir in the shredded carrots and chopped pecans.
  • Distribute batter evenly in the muffin tray.
  • Bake for 20 minutes. Let cool before removing from tin. Store in an airtight container in the refrigerator for up to a week or store in the freezer for longer.

Notes

TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
Keyword almond flour, carrots, coconut oil, dairy free, eggs, gluten free, grain free, healthy muffins, healthy snacks

 

Hi, Jennifer here!

Hi, Jennifer here!

I’m a fur mama and lover of smoothies, pizza, chocolate & wine! I help women heal their gut, lose weight & feel great!

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