Carrot Mini Muffins

Ingredients

• ¼ cup coconut flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 3 eggs
• ¼ cup grapeseed oil
• ¼ cup agave nectar
• 1 tablespoon vanilla extract
• 1 cup carrots, grated
• ¼ cup currants

*Baking Time- The muffins took 13 minute to bake.

* Coconut Flour- Coconut flour is sweet and light.  It smells delicious.  And is full of fiber.  I get mine from Tropical Traditions (www.tropicaltraditions.com). You can get it at Whole Foods, I know that Bob’s Red Mill makes it.  But that’s pretty expensive.  If you are going to start baking with coconut flour at all regularly, it’s much cheaper to buy it online.

One caveat on coconut flour.  It can be a laxative.  I had forgotten why I don’t usually bake with coconut flour, and was promptly reminded. This does not happen to everyone, but it definitely happened to me. So, if you are constipated at all.  Bake yourself something with coconut flour, problem solved.

*Vanilla Extract- I get my gluten free vanilla extract at Tropical Traditions as well.  They have good sales and it’s much much cheaper here than at the store.www.tropicaltraditions.com

*Carrots- It took about a carrot and a half to get to a little over a cup of grated carrots.  The only amendment that I would make to this recipe is that I think I could have put in more carrots.  They were tasty, but I wanted some more carrot in my muffin.

*Currants- The currants were delicious.  Even though I misspelled them on the episode.  And that is embarrassing.  But oh well.  Moving on!  Don’t try to replace them with raisins. Currants have an unique flavor and are small, so they don’t overpower the mini muffins.

*Yacon Syrup- Obviously I didn’t use it.  And I think the muffins turned out fine regardless, but I have been doing a little reading and am very intrigued.  I will find it and try to bake with it soon.  Apparently it is very low in calories for a sweetener, a good source of antioxidants, and the body doesn’t absorb the sugar compounds, which sounds good, I think.  And it’s a great replacement for mollasses in terms of flavor.

*The muffin top debate- I still strongly believe that muffin-tops are just cookies by another name.

*This recipe- I got this recipe from elanaspantry.com.  I just printed it out.  The direct link is at the bottom of this post.

Oops…

*Eggs- I used the wrong size eggs.  The recipe calls for large eggs.  I used extra large eggs.  This really makes a difference.  I don’t think the batter would have been that soupy if I had just read the label more carefully.  But I don’t think it affected the taste. So, no harm, no foul.

*Cinnamon- I kept forgetting it. But I did remember to add it before it was too late. So, Success!

The full recipe can be found at:

http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/

Lovelillian

Filed in: breakfast
Tagged with: Baking • Cane sugar-free • carrots • celiac • coconut flour • dairy-free • food • gluten-free • grain-free • health • muffins • pumpkin • soy-free