You know, it’s amazing to me how muffins have evolved from a healthy, smallish item, possibly warmed up for breakfast, or tucked into a loved one’s lunch bag, or offered as an afternoon snack, to over the top, sugar laden, sometimes mammoth, not to mention gargantuan, little cakes thinly disguised as muffins. There’s nothing wrong with cake, mind you, but a muffin, especially if it’s supposedly a healthy type of muffin, should be exactly that. Case in point, carrot muffins. A muffin of this sort, it goes without saying, should be just sweet enough to enjoy, moist enough to want to finish the whole thing and still resonate with the flavor of carrots. The recipe below, just sweet enough, decidedly moist and utterly carroty, accomplishes just that, without overloading on the calories or the sweetness.
This recipe is for those of you who requested a moist, healthy (I couldn’t believe how many carrot muffins I came across simply weren’t healthy at all) delicious muffin. These can be served as a side dish, as a snack or even as dessert. Warm or room temperature, they’re great.
½ cup brown rice flour
¼ cup tapioca flour
¼ cup potato starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp Kosher salt
3 large eggs
½ cup oil
¾ cup agave, xylitol, raw organic or granulated sugar
2 large carrots, peeled and finely grated
1. Preheat the oven to 350˚F. Line 10 muffin cups with paper liners. Set aside.
2. In a bowl, mix together the rice and tapioca flours, potato starch, xanthan gum, baking powder, baking soda, cinnamon and salt. Set aside.
3. In the bowl of an electric mixer, beat the eggs. In a thin steady stream, gradually add the oil and then agave. Add the dry ingredients, mixing until well combined. Add the carrots, stirring just until combined.
4. Using an ice cream scoop, divide the batter among the prepared muffin cups, filling about 90% full. Bake in the center of the oven for 25 minutes.
Yield 10 muffins.
Note: I often triple this recipe since the muffins freeze exceptionally well for up to 6 months.
For more information on carrots, click here