Gluten-Free/Paleo Carrot Muffins with Honey Butter

Gluten-Free Carrot Muffins with Honey Butter

Simple, Grab-n-Go Gluten-Free/Paleo Carrot Muffins – a treat for the entire family!

• Prep Time: 5 minutes

• Cook Time: 35 minutes

• Total Time: 40 minutes

• Keyword: carrots, gluten-free, muffins, Paleo

• Servings: 12

Equipment

• Muffin pan and muffin liners

Ingredients

• 2 ¼ cups almond flour

• ½ tsp aluminum-free baking soda

• ½ tsp Celtic or Himalayan sea salt

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground allspice

• ½ tsp ground cloves

• ½ tsp fresh ginger grated

Wet Ingredients

• 3 tbsp pastured butter or coconut oil melted

• 3 pastured eggs

• 1 tbsp raw honey

• 1 tbsp vanilla extract

• ¾ cup shredded carrot about 1 medium carrot

• ½ cup raisins optional

• ½ cup chopped soaked walnuts optional

• ¼ cup shredded coconut optional

For Honey Butter Spread

• ½ stick pastured butter at room temperature

• 1 tbsp raw honey

Instructions

1. Preheat oven to 350 F.

2. In a large bowl, add dry ingredients, mix well and set aside.

3. In a separate bowl, add melted ghee or coconut oil and the rest of the wet ingredients and whisk until smooth.

4. Combine wet ingredients and dry ingredients and mix well.

5. Pour about 1/4 cup of the batter into each muffin tin until they are all evenly filled.

6. Each tin should be about 3/4 full.

7. Bake muffins for 18-20 minutes (until a toothpick entered into center of the muffin comes out clean).

For Honey Butter

• Blend butter and honey together in a bowl. Cover bowl and chill in the fridge.

Notes

By Thyroid Loving Care

Adapted from What I Gather