• Banana: Ripe bananas are crucial here. They not only contribute to the muffin’s soft, moist texture but also add natural sweetness and a good dose of fiber. Make sure they are very ripe for the best flavor and sweetness.
• Eggs: These are essential for binding the ingredients and providing structure in this grain-free recipe. During Passover, finding a good vegan substitute can be challenging, but during other times of the year, two flax eggs (2 tbsp ground flaxseed meal mixed with 6 tbsp water, let sit for 5 minutes) work wonderfully for a vegan option.
• Olive Oil: A healthy fat that adds moisture and richness. For an oil-free, whole-food alternative, a drippy tahini can be substituted, though it will impart a slightly different flavor.
• Maple Syrup: Just a touch of pure maple syrup is all that’s needed to perfectly sweeten these muffins without any refined sugar, enhancing the natural flavors of the other ingredients.
• Carrots: The star of the show! Carrots lend natural sweetness and fantastic texture. Using a box grater gives a lovely texture, but for a quicker prep, you can shred them in a food processor.
• Fresh Ginger: A small amount of freshly grated ginger adds a warm, cozy “pizzazz” that elevates the flavor beyond a simple carrot muffin. It pairs beautifully with the cinnamon.
• Raisins: I’m all about diverse textures in my baked goods, and chewy raisins provide a delightful contrast and extra burst of sweetness. Feel free to use other dried fruits like chopped dates or cranberries if preferred.
• Walnuts: These contribute a satisfying crunch, healthy omega-3 fatty acids, and plant-based protein. Pecans or other nuts can also be used.
• Cinnamon: A generous amount of cinnamon brings that classic “carrot cake” warmth. Sometimes, I add a pinch of nutmeg or a dash of allspice for an even cozier spice blend.
• Almond Flour: This is the foundation of our gluten-free and grain-free muffins. I recommend using super-fine almond flour to prevent the muffins from becoming too dense and to ensure a light, tender crumb. Do not substitute with almond meal, as it has a coarser texture and will affect the final result.

1. Mash the Banana: In a medium-sized mixing bowl, mash the ripe banana thoroughly with a fork. Continue mashing until it’s uniform and smooth, with no large clumps remaining. This ensures even distribution and texture in your muffins.

2. Add Wet Ingredients: Use your fork to incorporate the olive oil and maple syrup into the mashed banana. Mix well until all ingredients are fully combined and the mixture is consistent.

3. Incorporate Ginger: Next, add the fresh ginger. I find that using a microplane yields a very fine, almost liquid consistency, ensuring the flavor is distributed without stringiness. If mincing with a knife, be sure it’s very fine.

4. Whisk and Add Eggs: In a separate small bowl, whisk the eggs until they are light and fluffy. This helps incorporate air and contributes to the muffin’s texture. Pour the whisked eggs into the liquid ingredients and mix thoroughly until everything is well combined.

5. Mix in Carrots and Raisins: Add the shredded carrots and raisins to the wet mixture. Stir them in well, ensuring they are evenly distributed throughout the batter. This is where a lot of the muffin’s texture and sweetness comes from.

6. Fold in Almond Flour: Gently stir in the almond flour until it is *just* incorporated. Be careful not to overmix, as this can lead to dense muffins. Use a spatula to pull the mixture up from the bottom of the bowl to ensure no dry patches of flour remain.

7. Prepare Walnut Mixture: In a small bowl, finely chop the walnuts and mix them with the cinnamon and sea salt. This blend will enhance the flavor and provide a lovely crunch.

8. Add Walnuts to Batter: Set aside a small amount of the walnut mixture for sprinkling on top of the muffins. Gently stir the remaining walnut mixture into the batter until just combined. Again, avoid overmixing.

9. Fill Muffin Tins: Evenly distribute the batter into 9 of your prepared muffin tins. These almond flour carrot muffins don’t rise as much as traditional flour muffins, so feel free to fill them generously almost to the top for a good-sized muffin.

10. Sprinkle Topping: Sprinkle the tops of the filled muffin tins with the reserved walnut/cinnamon mixture. This adds a beautiful visual appeal and an extra layer of flavor and texture.

11. Bake: Bake the muffins for 30 minutes in your preheated 350°F (175°C) oven. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean. The sides of the muffins should also be golden brown.

12. Cool & Store: Once baked, transfer the muffins from the tin to a wire rack to cool completely. This is a crucial step to prevent moisture buildup, which can make them soggy. Store them in an airtight container once fully cooled.

If you’re on a journey to eliminate refined sugar from your diet, these naturally sweetened almond flour carrot muffins are an excellent choice. The combination of ripe banana, sweet carrots, and chewy raisins, along with a minimal amount of maple syrup, creates a perfectly balanced and delicious muffin. Plus, almond flour provides a good source of protein and fiber, which helps to stabilize blood sugar levels and keep you feeling full longer.

• Save Time with Pre-Prepped Ingredients: You can often find already shredded carrots in the produce section of your grocery store. For ginger, look for pre-grated options in jars or convenient 1-teaspoon frozen cubes in the freezer section. This can significantly cut down on prep time.
• Grease or Line Wisely: I often use olive oil spray directly on my muffin tins, and the muffins come out cleanly without sticking. Sometimes, with paper cupcake liners, a bit of the muffin can stick to the paper, which feels like a waste of deliciousness. Consider using silicone liners or thoroughly greasing your metal tins for easy release.
• Don’t Overmix: With almond flour, overmixing can lead to a tougher texture. Stir the dry ingredients into the wet ingredients only until they are just combined. A few small lumps are perfectly fine.
• Cool Completely: This tip is super important! Always let your muffins cool completely on a wire rack before storing them. Storing warm muffins in an airtight container will trap moisture, making them soggy and potentially leading to spoilage.
• Adjust Sweetness to Taste: The amount of maple syrup in this recipe provides a moderate sweetness. If you prefer your muffins sweeter, you can add an extra tablespoon or two of maple syrup, or even a few chocolate chips (if not for Passover).
• Customize Your Add-ins: Feel free to experiment with other additions like shredded coconut, chopped dried apricots, or even a sprinkle of orange zest to complement the carrot and ginger flavors.

MEAL PREP AND STORAGE TIPS

• SERVE: These healthy carrot muffins are perfect as a quick breakfast on the go, a satisfying snack, or even a light dessert with a cup of tea or coffee.
• PREP AHEAD: Absolutely! These wholesome carrot muffins are incredibly meal prep friendly. Bake a batch (or a double batch!) on the weekend, and you’ll have delicious, healthy options for the week.
• STORE: Store your cooled muffins in a tightly sealed, airtight container. They will stay fresh at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• FREEZE: Ensure the muffins are completely cool before freezing. Place them in a single layer in a freezer-safe container or freezer zip-top bags to prevent freezer burn. You can grab one out and let it thaw at room temperature for a few hours, or warm it gently in the microwave for a quick treat.

Gluten free Carrot Muffins

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