Orange Carrot Muffins (V/GF)
They have a delicious burst of fresh orange flavor and, thanks to the carrots, they’re perfectly moist. They also have some pecans in them to give them that extra oomph!
Ingredients
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 flax-eggs *see notes
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup coconut oil , melted
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup carrots , grated
- 1/2 cup pecans or walnuts , chopped
- zest from 1 orange
Instructions
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Preheat oven to 375 degrees F. Line one or two muffin trays with paper liners and set aside. If you're making 4 large muffins, you'll only need one large muffin tin. If you're making 8 regular muffins, use 2 regular sized tins.
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In a medium bowl, mix together both flours, coconut sugar, baking soda, cinnamon and salt until completely combined.
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In a large bowl, whisk together flax-eggs, orange juice, maple syrup, coconut oil, vanilla extract and almond extract until combined.
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Add wet ingredients to dry ingredients and mix thoroughly. Then add the carrots, nuts and orange zest. Mix to combine.
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Scoop batter evenly into muffin tin(s) so they're 3/4 of the way filled.
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Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
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Let cool slightly before serving and enjoy!!!
Recipe Notes
To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.