carrot mini muffins gluten-free recipe

Carrot Muffins

These gluten free carrot muffins make a great addition to any brunch menu, though especially one for Mother’s Day.

These lightly sweetened muffins are made with high fiber coconut flour.  Don’t let all that healthy stuff scare you off though, they’re mighty tasty.  And with yacon sweetening them, they’re not too sweet.  If you want to replace the yacon with agave your muffin will be just a bit sweeter.  I tried making them both ways and preferred the yacon version.

I would say that yacon compares to agave the way molasses compares to honey.  Yacon and molasses have a more subtle, round flavor, whereas agave and honey have a sharp, sweet flavor.

Either way, these muffins are a healthy treat great for breakfast, snack or dessert.

Carrot Muffins
Serves: about 32 mini muffins
  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  2. In a large bowl, blend together eggs, oil, yacon and vanilla
  3. Blend dry ingredients into wet, then fold in carrots and currants
  4. Grease a mini muffin tin with grapeseed oil
  5. Spoon approximately 1 tablespoon of batter into each greased mini muffin cup
  6. Bake at 350° for 10 minutes
  7. Cool and serve

Just before we ate dinner last night, my boys were packing their lunches.  Much to my surprise, my older one put 5 or 6 of these carrot mini-muffins in his lunch.  He’s more of a brownie kind of guy and doesn’t usually go for my fruity (or in this case vegetable) type treats.  When I told him I was so glad that he liked these new muffins, he responded that he did not.

He then explained that the boys in his class really like my baked goods and he trades them for fruit leather and candy at lunchtime.  Whoopee.  You can imagine how happy I was about this.  Not.  Overall, I would have to say that the children he trades with are getting the better end of the deal!  At least my son is a good label reader and is hopefully not getting glutenized.  Though that’s not really the point in this case.

I want to take a moment and thank all of you for your comments.  While I love what I do and get satisfaction from it day in and day out, it is great to hear from all of you.  I so appreciate the contact and community.  Your comments really are the icing on the cake!

And to thank you all for your wonderful comments, for this week’s Friday Freebie I will be giving away an Elana’s Pantry tote bag made of 100% recycled cotton.  Leave a comment on this post and your name will go into the Yankees hat for the drawing (to be done by my boys) next Thursday evening.  We will announce the winner next Friday.

Happy Mother’s Day everyone!

UPDATE: This giveaway is now over. The winner of the tote bag was merav. Thanks to everyone who participated!


  1. Cindy says

    I have a question regarding baking soda vs baking powder. In my experience baking powder is used in muffins. I know you test your recipes copiously, so there must be a good reason you use soda instead.

  2. april says

    I doubled the recipe and used sugar-free maple syrup instead of the yacon syrup…they came out fantastic! Thank you for the recipe!

  3. Melody says

    I made these wonderful little carrot muffins today and while the flavor was outstanding, I noticed that I did not get 32 muffins, only 23. Mine stuck a little and the pans were greased.. any suggestions? Love your recipes !!

  4. Kaye says


    Do you think that possibly your son was making a joke or pushing your buttons when he said he traded them? He may not have wanted to admit he liked them.

  5. says

    We love carrots, we make soup and other things of it. The carrots muffins looks great and i will make them soon.
    We have made bread of nuts, but not everyone digest it .
    We are tarwe free, we don,t want to go back to regulair food with all the nasty things in it.
    I made the soup from differend vegatables…..and pumking soup also….mmmmmm
    You have a great site and i love to read it and makes things of it….
    greetz Lenie

  6. Jessica Tonner says

    I know you weren’t happy with your son and I wouldn’t have been either…but I laughed out loud because when I was a kid, my mom sent homemade whole wheat bread and homemade things with me to school and I would trade kids their junk food (I am 40 now). I got in trouble for it too when my mom found out :)

  7. Emily says

    I made these last night and they were amazing!!!
    Instead of making the mini muffins, I was able to make a dozen regular sized muffins. These were amazing!!! And the best part is, I dont feel like i’m “cheating” on my diet because the ingredients Elana picks are amazing and healthy. Thank you Elana!!!

  8. Jennifer says

    I just made these subbing maple syrup for the Yacon and 3 tbs coconut oil for the grapeseed oil. I used a regular muffin tin with liners and the recipe made 12 small muffins (I baked them at 375 for 14 minutes though started with the oven at 500). The texture is wonderful as is the taste (add cream cheese icing and you have carrot cake). I love that the recipe only calls for 3 eggs, so many of the coconut flour recipes that I’ve seen use a higher ratio of egg to coconut flour and end up tasting overly eggy. Great recipe!

  9. says

    I just wanted to say I made these today for my kids. I didn’t want to use oil so instead I substituted crushed pineapple and mmm they turned out delicious. I also used raisins instead of currants because that is what I had on hand. Thanks for this recipe, it is delicious.

  10. Kerry says

    I just made these and WOW! They are so delicious! I could not find Yacon syrup anywhere, not even Whole Foods, so I substituted it with agave nectar and used Craisins instead of currents. I have just recently started baking since going gluten free 4 months ago and am so delighted with how simple these are to make, the texture of them and how moist they are! These are going to become a regular for certain! Thank you, Elana! I look forward to trying more of your recipes.

  11. Dorothy says

    I am new to the gluten free cooking & have tried several muffin recipes but I find that they have a mushy texture. Is this normal or is there a way to correct it?

  12. Nicole M. says

    I doubled the recipe, subsituted honey for yacon, and made 12 regular sized muffins baked for 20 minutes. Perfect!!!

  13. Ellen says

    I made these for some friends the other night. Their daughter is allergic to nuts, gluten, strawberries and tomatoes. Poor little tyke LOVES to eat but her mom was having a hard time figuring out menus. These were a BIG hit! The little foodie sat in her high chair gobbling these down and joyfully screaming CAKE! CAKE! CAKE! Thank you, Elana.

  14. Melissa says

    My Husband and I were excited to try this recipe since we love to find healthy snacks.We just got a Kitchen Aid food mixer/processor and was so excited to try this recipe out. The only substitute we did was switch the Agave nectar for maple syrop since we were out of Agave…well the recipe did NOT turn out anything like it shows. We followed step by step and they were flaky, crumbled to piece. We are so disapointed :( I am willing to try it again if we figure out what went wrong.. Its as if there was missing a wet ingredient to hold everything together, the maple syrop or the blender?. Can anyone relate/help?

  15. Madeline says

    This recipe is amazing. I use coconut oil instead of grape seed oil and honey or maple syrup instead of yacon….. however it does NOT make 32 muffins. Not even close. It only made me 11 small muffins so i to recommend doubling or tripling the recipe.

  16. says

    I’ve made this recipe doubled in an 8×8 and quadroupled in a 9×13 (extend baking time to about 35 minutes), both with success (I prefer larger pans to muffins because I find that parchment paper is a must with coconut flour recipes, and it is much easier in a larger pan). I also use honey instead of agave and coconut oil instead of grapeseed oil, and I often sub grated zucchini for some of the grated carrot, and it turns out every time. This is my kids’ favorite “breakfast bread” that I keep on hand for when they wake up before I’m ready to get myself (and my newborn) out of bed! Thanks for a great recipe that can stand up to some variations!

  17. says

    I just tried a coconut flour muffin recipe but needed to sub out the eggs with flax gel. It didn’t quite work, but I also added water to the recipe because the batter seemed much to thick. They didn’t come out right at all, burnt on the bottom and not formed right and still wet on the inside. Any tips for replacing eggs in this recipe properly? Will the batter be very thick?

  18. Catherine says

    Hi Elena,
    I noticed you mention that yakon syrup is similar to molasses in flavor? Would I be able to substitute blackstrap molasses for the yakon syrup in this recipe? Since we are dairy-free, and blackstrap molasses is a great source of calcium, I’m always looking for extra ways to get calcium into my growing boys.

    PS – We love your recipes!!

  19. jill says

    what a wonderful recipe! Thank you! I made a few changes based on what I had and not wanting to use eggs. I made a flax-seed egg instead of the eggs, used honey instead of yacon, and coconut oil instead of grapeseed. I didn’t have a mini muffin pan, so I did 2 tablespoon scoops in a regular muffin pan. It didn’t fill the muffin tins, and took about 20-25 minutes to bake, but they are just wonderful!

  20. Candy says

    Elana, this is my first post on your amazing blog! Thank you for helping the world eat better and healthier.

    I just made this recipe but I had to change it a bit because I didn’t have certain ingredients. I used coconut oil instead of the grape seed oil, I added chopped walnuts to the batter instead of raisins, used agave to sweetened it and added 1/4c of So Delicious coconut milk to thin the batter a bit. I just put it in a 8×8 pan and baked it 15 min. Cut it squares..It melts in your mouth…super moist, super delicious, super healthy!!

  21. Daniela says

    These muffins are absolutely delicious! I had to tweak your recipe a bit, since I didn’t have yacorn I substituted agave, I had only 3 medium eggs so I added a Tbsp of applesauce and I left out the raisins. Served them with some greek yoghurt and even more cinnamon and they really were heavenly – I couldn’t stop eating them! Can’t wait to share them with others! Thanks so much!

  22. Bethanie says

    Thank you so much for all that you provide. I was looking everywhere for recipes that had just simple healthy ingredients. Everything I have made so far has been so good that I now know it’s possible even for someone like me to create food that actually tastes great. Thanks again Elana!

  23. Gwen says

    Loved the taste and my toddler did too :) Subbed a bit of grated apple for some of the carrots and very tasty.

    One problem: they didn’t want to come out of the pan, so I lost the bottoms of all of them. Not such a pretty sight for a party I want to take them to. Any ideas? I tried greasing the pans with grapeseed oil once, then butter another time. Neither worked. Thanks!

    • elana says

      Dear Gwen,

      Thanks for your question.

      Make sure to grease your muffin tin copiously with grapeseed oil. Also try to let them cool for an hour and a half before removing them from the pan and see if this helps.

      Please let me know how it goes.


  24. Christine says

    I have subbed in walnuts for the raisins to make this more friendly to a candida diet. So good! I also recently used zucchini instead of carrot, and walnuts instead of the raisins to make little zucchini muffins. Really good, but I will increase the amount of cinnamon next time…needed more spice. I LOVE TO SEE RECIPES WITH YACON!! KEEP ‘EM COMING!

  25. Naoomi says

    Just did this recipe lower carb plus protein. Used extra egg, no oil, xylitol with dry ingredients (about 1/4 cup) plus a few scoops whey protein. Oh and Ginger. Not bad, could be sweeter and more moist.

    • Naomi says

      I forgot to mention that I added a bit of orange extract but next time I’ll do orange zest. Anyway, I wanted to say that my uber picky 6yo snuck a bunch of these! Woo hoo me! I wanted these as a high protein post workout snack for a cold day and they were perfect!

  26. LA says

    The latest feedback I’ve heard about AGAVE is that it all depends on who manufactured it and how. Some companies process slowly at low temps producing a high quality and lower glycemic and others do it quickly at higher temps producing a low quality and High-Glycemic agave. I would stick with buying darker amber and organic agave, especially if it says it’s produced in lower temperatures. I tried Coconut Sugar this month. It’s New on shelves at Whole Foods and supposed to be even lower glycemic than Agave while still retaining some vitamins and nutrients. Resembles a sweet brown sugar flavor.

  27. LA says

    These sound great, but the recipe was very wet and oily even after the muffins baked. I doubled the recipe, left the currants out cuz raisins upset my stomach. That left me with 1/2 cup of oil. I know coconut oil is good for you, but Yikes that’s a lot. I used 1/2 guten free all purpose flour and 1/2 coconut oil, wonder if that’s the reason?? I know coconut flour probably needs more oil and moisture, but why not add more water?

  28. erin says

    I have a GI condition and my nutritionist encouraged us to go gluten free/dairy free–and that led me here! I wanted to try a few recipes before I thought about buying the cookbook, and I started with this. Bought all the ingredients (coconut flour was new to me) and was a little nervous, but I whipped them up in about 15 minutes.

    And they were DELICIOUS! Seriously delicious and so moist! Coconut flour is a revelation. Mine made about 10 small muffins, and I devoured three while they were still warm. I’m always a little concerned about sugar/oil, so I used a little less grapeseed oil and a little less agave syrup (no yacon on hand) and raisins instead of currants…they were perfect. And I would TOTALLY serve these to people and dare them to think they were GF or “less-than” a traditional muffin (and frankly, i don’t like most muffins because they’re too cakey).

    Next stop–almond flour experiments (not almond meal, like i was using…i didn’t know the difference, but now i do!)

  29. Miss Jem says

    Hi Elana,

    Thanks for the delicious recipes and delightful homegrown stories. I have a question about these carrot muffins. My sad story goes like this. I baked the muffins on Sunday and Tuesday I found they were molding. I used some coconut oil as well as the grape seed and I forgot to flour the muffin tins after I greased them. They were a bit wet on the bottom when they came out of the oven and I think they made the ziplock bag they were stored in (on the counter) a bit damp inside. Maybe that was the problem?
    Can you offer suggestions on how to make them last longer than 2 days?
    Thanks so much.

    Besides the minor mishaps, I am really enjoying this healthy gluten free adventure.

    I’m off to try your coconut frosting!
    Miss Jem

    • jessica says

      if you are storing the muffins in a ziplok bag you might want to refrigerate them instead of leaving them out on the counter…

  30. says

    As you can tell this is another comment on your carrot recipes. I loved the look of your carrot cake and these carrot muffins look just as good. Again, I wish I could taste them all!!

  31. says

    I just made these for company and I did not have yacon so I used the little agave I had left. I also substituted dried blueberries for the currants. I think I might want to try grating the carrot even finer, but they were okay. I will follow the recipe more closely next time. Thanks.

  32. michelle says

    hi elana,

    is there a reason you choose to use yacon in this recipe instead of agave? i don’t have yacon in my house. also, what are your thoughts about using expeller pressed safflower or canola oil? i haven’t seen these in your recipes so i;m assuming there may be a reason :). thx!

  33. Mari says

    These were VERY good and had good flavor, but mine turned out too moist. I baked them for about 14 minutes and they were starting to get too brown so I had to take them out. But the inside was really moist and I was looking for more of a moist crumb. Maybe I should add a little more coconut flour next time. Also, personally I found the yacon syrup a little strong/rich. I would probably go with the agave next time. Thanks for the recipe!

  34. steph says

    these are delicious! i added about a teaspoon of ground ginger and 1/2 teaspoon of ground nutmeg for extra spice and used some pumpkin seeds and coconut instead of currents. I also used maple syrup instead of yacon, which worked fine.

  35. says

    Dawn -There is a lot of talk about this all over the internet and in my forums as well. I think agave is a good sweetener used in moderation. It works for me, this may not be the case for others, we are all different.

    shannon -You’re welcome!

    ~M -Sounds like you have a good experiment on your hands –keep us posted!

    Eden -Thanks!

    lk -Thanks for your great comment :-)

    Matt -You’re welcome.

    Kay -Savory muffins? Sounds like a delicious experiment; let us know how it goes!

    merav -You could try, though I don’t know how they’ll turn out as I haven’t done that myself. Keep us posted!

    Diane -Aww, that is so sweet.

    Rebecca -Very cool, don’t you love that?!

    Laura K -Thanks for your super nice comment; I really appreciate it!

    Evelyn -Thank you for sharing your delectable sounding substitutions!

    Jayn -Hmmm, seems like it would be worth a shot, though I don’t know how they would turn out.

    krussell -Let us know how you like ’em.

    Laney -OMG, that sounds amazing!

    Junecutie -Thanks for sharing that story and for another wonderful comment!

    Meghan -I read your comment to my husband and we laughed so much.

    Penny -Cleaning out those mini-muffin tins is such a chore, I haven’t found one that eliminates this baking downer.

    Kate -Thanks for your comment, glad this recipe is working for the diverse tastes and needs of your family :-)

    janice -You’re welcome!

    Jodie -It’s really tasty, for more info, I would post your question in the forums, there are lots of helpful folks over there.

    kimoneill77 -Thanks for your comment and yes, I agree it is a big adjustment!

    Cathy -If you look at some of my other posts, I discuss the health benefits of yacon, it is a prebiotic. Thanks for your super nice comment, by they way!

    Lynn -You’re very welcome.

    CoconutGal -Thanks, I totally agree, 98% of what he eats is optimal and it’s not such a bad thing for them to start striking out on their own and figuring things out for themselves at this age.

    Karen -Yup!

    Carin -Hope you all enjoy them :-)

    Dr. Rao -Thanks so much doc!

    Justine -Blessings to you and I hope you had a wonderful Mother’s Day.

    Libbi -Yes!

    Shirley -I think it’s pretty cool too that the “normal” children are eating my food!

    Realfood2health -You’re welcome, hope you enjoy :-)

    Jenni -Quadruple batch? Wow!

    Hannah -Love the addition of chia, sounds both delicious and nutritious.

    Con -Yup yup!

    chrystal -They sure are :-)

    j.cro -Let us know how they turn out with the pulp, that’s such a great idea.

    Magda -Just might work :-)

    Stacie -Wow, thanks for your sweet comment, it gave me goose bumps. I was really proud of him in feeling comfortable enough to make his own choices and tell me about them. And I was happy with myself in having the level of acceptance that I do and taking it in stride, not reacting. It’s all just a matter of perspective, isn’t it?!

  36. says

    Oh goodie! I have been juicing a lot and need a good recipe for my carrot pulp and now I have one.
    Can’t wait to give these a try.

  37. chrystal says

    Soooo funny!! I was in amazement when I found that my son was doing the same thing! Too true that the other kids are getting the better end of the deal:)

  38. Stacie says

    Made these this morning for my family and got "yummy" reviews. Thanks again! On the candy swap note, my kids have done similar things with their lunches, and while not happy they weren't getting the nutritious lunches I intended, I was always pleased they were so honest with me. I am thinking that even though your son is experimenting with his power of food choice at school, he obviously attains the more important attribute of being honest with his mom. Your great parenting extends far beyond the kitchen!

  39. Magda says

    I might try these with my 5 year old anti-veggie son. I've been trying to sneak more veggies into his diet and he's fine with that – as long as he doesn't see them !! These look yummy.

  40. says

    Elana, my little one's first real food a few days ago was your blueberry muffins. I make a few changes, coconut oil and I add some chia. He ate little bites of it, so cute, so healthy and so fun!!!! I just bought yacon and I"m excited to try these. Hope you had a lovely mother's day, Hannah

  41. says

    Oh these look so good and work for my pro-thyroid diet. I will try these out with a little teeny weeny bit of agave nectar or honey since I don't have yacon. Thanks!!

  42. Jenni C. says

    Thank you for this recipe! I am going to try these tomorrow as soon as I can! I have been making a modified version of your lemon poppy seed muffins a lot lately and they disappear so fast that I have to quadruple the batch to have them last longer than a day. I can't wait to try these! Thank you for your work!

  43. says

    I've never been much for carrot cake, but put it in muffin form and I'm there. I so love the little bites of muffins. Boy, that was a twist I didn't expect in that story, but don't take it too hard, Elana. This is just a moment in time. Like Coconut Gal said, he's eating well most of the time. He'll come around. I think it's awesome that the other kids are trading their "goodies" for your baked goods though!

    I'd love the tote bag. How cool that it's recycled cotton!

    Happy Mother's Day, Elana!

  44. Libbi says

    At least he's trading for fruit leather! When I was a kid I'd trade my fruit leather for a classmates's salami sandwich!! Ugh.

    Thanks for the great site- I love it.

  45. Justine says

    Elana, these look amazing and I can't wait to make them (as soon as I get some more carrots and some Yacon Syrup- I've been eyeing it for weeks!) I am making your chocolate chip brownies in the oven right now and I can't wait to try them. I was surprised how sticky the "dough" got though, almost like taffy…but they smell divine and I expect them to taste amazing too!Thanks for all your wonderful recipes, I made the german choc cake for my son's b'day and all the kids liked them (though I used the choc frosting only and used butter instead of the oil)…this is one of my favorite sites!! Blessings to you this mother's day too!!

  46. Carin says

    Happy Mother's Day, Elana. I hope this doesn't post twice…I think I messed up my first attempt to submit a reply. Just wanted to say the lemon poppyseed mini muffins were a huge hit with my three kids and I'm going to try this next. Thanks for the great recipe!

  47. says

    I assume that's supposed to say 1/4 tsp of baking soda, correct? I didn't realize the omission until I was halfway through making these this morning.

  48. Karen says

    Sounds like you have a little business man in the making! Today swaps, tomorrow big business!

  49. says

    That is such a cute story. I work with moms all the time who are trying to get their kids to eat healthier. I pretend like when, one day I have my own, they'll be little sugar hating, gluten-free, almond milk drinking, sleeping through the night, veggie loving bundles of joy…. I suppose it's never that simple is it? Carrot cake is my momma's all time favourite dessert- going to add these to the bundle of goodies I am cooking up for her.

  50. says

    Anything with coconut makes me happy!
    You are doing your boys a great big favor the way you feed them. And even though he's trading your healthy treats for candy, he's still eating extremely well 98% of the time with everything you feed him at home. I can only imagine what my, and many other individuals, health would be like today if I were fed REAL food from the get-go. We'd be better off! But I do sympathize because I feel the same way about my husband when he chooses junk over the food I have at home!
    I would look so stylish at the co-op with your tote bag :-D
    Happy Mother's Day tomorrow Elana!!

  51. Lynn I. says

    These muffins are fantastic! We love mini-muffins around here and almost always have some on hand – they are such an easy little snack. Thank you for adding another recipe to our family. Lynn

  52. Cathy says

    Hi, I love your site and have found it superior to all other G/F sites. Look forward to your book. Can you tell me why you used the Yakon rather than molasses, which is much less expensive?


  53. says

    Thank you so much for doing the research to find what tastes best. I am new to a gluten free diet and while I am surprised that it is not as hard as I thought it would be, its still a big adjustment. If it weren't for your delicious recipes and knowledge on when to use which types of alternative flours when, I would probably just be missing out on delicious treats like this. Thank you!

  54. says

    Your muffins look wonderful. I have not ever used coconut flour, I usually just go for the almond meal and love that. What is the texture of muffins and cakes with coconut flour like? It sounds so great and perhaps a little lighter than almond meal.
    I just discovered your blog and love it I can't wait for the cookbook.
    Thanks for the postings

  55. janic e howell says

    I love cocount and will make these muffins this weekend. I have had such a great response from my family with everything that you have posted. thanks a million.

  56. says

    This is perfect and perfect timing! My husband and I were just talking about carrot muffins (his favorite). I had gotten one for him at a cafe, yesterday, and he said it was too sweet…guess we've gotten used to baking our own and cutting the sweetener in half or more (except for your recipes). Even better, my mother-in-law is working with Weight Watchers right now, so she's supposed to eat low-cal, high fiber foods, and she loves carrot cake. We're heading to their house for Mother's Day celebration this evening, so I'm going to try to make these to take along. With the coconut flour…couldn't ask for better!

    The story about your son cracked me up–just like the stories about kids who would trade their freshly baked homemade cookies for the sometimes stale store-bought ones…too funny. Are Elana's Pantry totes for sale, and I just missed the info? As much as we advertise your site to friends and family, I'd love to get one (or more)!

    Thanks again, Elana! You've made it a whole lot easier for our family to keep eating healthy!

  57. Penny says

    Elana, do you have a favorite type of muffin tin? I've seen your post about the baking tins you like to use. My son loves muffins and cupcakes, but baking these has the final step of having to scrub out each little muffin cavity in the pan by hand, which I find laborious–so I often make a tea bread in a loaf pan instead, and line the pan with parchment. Easy clean up! Anybody have any tips? I have tried the silicon muffin tins and found that baked goods didn't brown enough in them.

    Thanks for all of your great work. I consistently read and enjoy your blog.

  58. Junecutie says

    I can't wait to try this recipe. I really love using coconut flour when I bake; but when I try to substitute it for regular flour, the coconut seems to need more liquid. And I'm never sure exactly how to adjust the liquid. Anyway, I just wanted to say I think kids never value what they have at home whatever it is. (not until they're older, anyway.) When mine were small, I always made their Halloween costumes, and the neighborhood kids had costumes from WMart. So my kids wanted costumes from Wmart, and the neighborhood kids wanted their moms to make their costumes, instead. Gotta love them, bless their hearts! Much love and many blessings. June

    • ~M says

      Baking with 100% coconut flour requires lots of moisture, usually in the form of eggs (since the eggs supply the protein structure instead of the gluten in regular/all purpose flour) and sometimes oil/fat. Bruce Fife, the guru on coconut flour, says that you can generally replace between 10-20% coconut flour of the regular flour in a recipe, and that will greatly increase the fiber and nutrition.

    • says

      I've found the same thing. Coconut flour sucks up a LOT of liquid, so you have to either adjust for that to get the texture you need, or like PP said, only sub part of your flour with coconut. I can do rice flour and such, so I tend to use some coconut flour and then use my regular GF flour combo for the rest. Even then I sometimes need to add a little more milk, water, etc.

  59. Laney says

    Mmmmmmm!! Just made them and added some walnuts.. spread some maple syrup-cream cheese on the top. Delicious!! Thanks Elana:)

    • Annie says

      I was wondering the same thing. Tried 2 flax eggs (1T ground flax+3T hot water x 2) and 1/4 c applesauce and the batter didn’t set :(

  60. Evelyn Mae Raymond says

    Hi Elana!
    Wow!! Another great recipe. Thanks. The other evening I made corn bread and substituted coconut flour for the flour. It made the bread more cake like in consistency, but the taste was great! I used equal amounts of ground corn meal and coconut flour. I think next time I will use more corn and less coconut to see if the consistency is more like corn bread.

    Please enter me into your drawing.
    ~Evelyn Mae

  61. Laura K says

    We heart Elana in our kitchen. Never would we trade away your delicious food!!

    Just made carrot muffins earlier in the week with your carrot cake recipe. Will try this next time.

  62. Rebecca says

    I made your Sesame Cookies today and wow they are great! My entire family is crazy about them, and the dough. My mom was here when they came out of the oven and she said that she loves them. That means a lot coming from her because she thinks the food I eat is just plain weird :)

  63. says

    These sound wonderful. I'm putting them on the list for baking tomorrow. My youngest son who is 15 is a good baker. He's spending the day with me baking or I should say I'm baking with him. What a great gift he's giving me. We'll make these for Mother's Day breakfast. My in-laws are here and they will love them too. I would love to find the yacon but for now we'll use agave. Thank you for sharing.

  64. says

    I've started seeing a lot of posts about agave nectar not actually being all that healthy and comparing it to high fructose corn syrup. I've also seen rebuttals. I'm curious whether you've looked into any of this, or heard about it, and what you think. You're one of the few bloggers who seems to use it fairly consistently.

  65. merav says

    Those look yummy! Are the proportions for agave and yacon the same? Could I make them regular sized instead of mini?

    • Julala says

      Hi, I make these regular sized and cook for 20 mn. They hold together very well! I doubled the recipe and use only 1/3 cup of honey, and plenty of oil in my silicone molds, not just a spray. Came out without sticking at all. Love these..

  66. says

    The muffins look so good!!! Elana, is it possible to make a savory muffin out of coconut flour? I cant eat sugar or any sweetener (stevia is the only thing I'm allowed and it tastes awful, except for herbal teas)… So I'm wondering how to make this muffin savory – I''ll exchange cranberries for the currants.. add some spices and green chillies… but if I cut out the yacon syrup, I still have to add something for the moisture… applesauce or more oil? would that work?

    • Jessica Tonner says

      I really can’t stand the taste of stevia either, no matter how hard I try to like it! But I have found that one brand is definitely better than the rest. It’s the Now brand and the powdered version. I also have found that you can’t bake it over 400 degrees or it gets worse and it usually goes good with fruits(particularly apples and strawberries) and almond milk and lemonaid if I don’t use too much.

  67. says

    I love that the kids in your son's class recognize how yummy your treats are. Lucky them. And these muffins look so good.

  68. ~M says

    Hi Elana~

    The grapeseed oil and yacon amounts are 1/4 cup each, right? I don't have yacon so I'm thinking of putting a tablespoon of blackstrap molasses in a 1/4 cup measuring cup and then filling the rest with agave and subbing raisins or dates for the currants, which are impossible to find here. YUM – I love carrots and coconut and raisins! How many carrots is it, on average, to get to 1 cup shredded? I'm guessing 2.

    Please enter me into the drawing. Oh, and I meant to tell you that I preordered your book from Amazon; actually, my mom ordered it for me with the promise that I'll bake your recipes for her. :)

    • ~M says

      Hi Elana,

      These muffins are delicious. I used these amounts – though I subbed 1 T blackstrap molasses and the rest agave for the yacon – to yield 12 medium to small regular-sized muffins. My 2 carrots yielded way over 1 cup worth when shredded, in case that is useful for anyone else.

      By the way, while I did spray my silicone muffin “tin” with grapeseed spray, I forgot to flour them with coconut flour (how do you do this anyhow, so you don’t waste?). And so they stuck pretty badly! :( Luckily, my husband and I agreed that our tummies and taste buds don’t mind the misshappenness.

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