Gluten Free Carrot Pecan Muffins (Paleo, Low-Carb)
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!
What you need for Gluten Free Carrot Pecan Muffins:
- Almond flour
- Ceylon cinnamon
- Ground nutmeg
- Baking soda
- Sea salt
- Pastured eggs
- Coconut oil
- Maple syrup
Want more delicious & healthy muffin recipes? You’re going to love these …
- Double Chocolate Banana Muffins
- Pumpkin Muffins
- Chocolate Chunk Banana Muffins
- Coconut Lemon Muffins
Gluten Free Carrot Pecan Muffins
- 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
- 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.