#gratedcarrots

These Spiced Carrot Millet Muffins are a delicious and nutritious treat. Packed with grated carrots and warm spices, they make for a perfect breakfast or snack option. Feel free to add raisins for extra sweetness and texture.

Ingredients: 1 cup grated carrots. 1 cup millet flour. 1/2 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1/2 cup plain yogurt. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1/2 cup raisins optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine grated carrots, brown sugar, vegetable oil, eggs, and plain yogurt. Mix well. In a separate bowl, whisk together millet flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in raisins. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Carrot Millet Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Gluten-free carrot cake cupcakes that are moist and delicious. They are made with almond and coconut flour, coconut sugar, grated carrots, and warm spices.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 3/4 cup coconut sugar. 1/2 cup melted coconut oil. 4 large eggs. 1 tsp vanilla extract. 2 cups grated carrots. 1/2 cup chopped walnuts or pecans optional. 1/2 cup raisins optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, mix together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk together coconut sugar, melted coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in grated carrots, chopped nuts if using, and raisins if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, optionally top with dairy-free cream cheese frosting or whipped coconut cream. Enjoy your gluten-free carrot cake cupcakes!

Prep Time: 15 minutes

Cook Time: 25 minutes