Easy grain free carrot pecan muffin recipe


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If you are looking for a healthy and nutritious alternative to carrot cake, consider making a carrot-based muffin. The addition of pecans to this carrot pecan muffing recipe adds a nice texture to contrast the softness of the grated carrots and the savory spices.

Carrot Pecan muffin
A savoury muffin treat

Gluten free carrot pecan muffin recipe

Allergens

  • GLUTEN-FREE
  • SOY-FREE
  • DAIRY-FREE
  • GRAIN-FREE
  • Contains EGGS
  • Contains NUTS

Ingredients (muffin)

  • 280 grams millet flour
  • 3 grams baking soda
  • 7 grams baking powder
  • 5 grams fine salt
  • pinch of ground nutmeg
  • pinch of ground mace
  • pinch of allspice
  • 4 grams ground cinnamon
  • 147 grams coconut sugar
  • 2 eggs
  • 5 mL vanilla extract
  • 60 mL olive oil
  • 130 mL nut milk [cashew milk recipe]
  • 200 grams grated carrot (about one carrot)
  • 60 grams pecans, chopped

Instructions

Preheat oven to 350 degrees F.

Sift together dry muffin ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add grated carrot and pecans, then mix until thoroughly combined.

Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.

Bake for 30 minutes. Makes 12 muffins.