Archive | August, 2015

Gluten Free Carrot Walnut Muffins

It’s been a minute since I’ve sat down to post this recipe! I have been in the bake shop all week churning out some cute creations. 



When I am not in the bakeshop you can usually find me down at the water running and most of the time its pretty early–it gets hot quick here in south Alabama! I’ve been looking for a quick breakfast on the go but haven’t found the perfect thing, until now. These carrot breakfast muffins are the perfect “eat in the car” fuel before my run and a great afternoon snack with some pb and banana. Hope you enjoy! 




Carrot Walnut Breakfast Muffins-Gluten Free
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  1. 3 eggs
  2. 1/4 c coconut oil, melted
  3. 1/4 c honey
  4. 1 TB maple syrup extract *can sub vanilla
  5. 1/4 tsp kosher salt
  6. 1/4 tsp baking soda
  7. 1 tsp cinnamon
  8. 1/4 c coconut flour**
  9. 1 c carrots, shredded
  10. 1/4 cup chopped walnuts
  1. Preheat the oven to 350 degrees and line 12 small muffin cups with liners. In a mixing bowl, combine eggs, oil, honey and maple syrup extract. In a separate bowl, mix together coconut flour, salt, baking soda and cinnamon. Add dry ingredients to wet ingredients. If your batter is too wet add a little more coconut flour then gently fold in walnuts and carrots. Pour batter into muffin liners and bake for 20 minutes or until done!
Mississippi Made