carrot muffins

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.

Print Recipe
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!

Happy Mother’s Day everyone!


  1. Aimee says

    I love this recipe, as do “most” of my children. :). I substituted honey and added walnuts. Every now and then, I even add mini chocolate chips for my fiancé. Regardless, they always come out perfectly. Thanks for the recipe and for helping my kids eat more carrots.

  2. Janien Wilkens says

    Like all Elana’s recipes I’ve tried so far, this one scores a ten out of ten! So quick and easy to make.
    Yacon is not available in South Africa so I used honey instead. I’m not keen on currants and replaced these with chopped dates. It is delicious but probably has a negative effect on the GI count.
    I doubled the recipe and baked 12 big muffins. Baking time is approximately 25 minutes.
    It is amazing how light and moist these muffins are.
    Thank you Elana!

  3. Nicole Frees says

    I have made these muffins many times. We are not a gluten free house, but I try to make gluten free items when I can. These are super yummy and enjoyed by my family as well as guests to my house (with coffee).. I am making up a couple batches now to serve tomorrow morning at a meeting, for afternoon snack for my teenager runner, and to bring to my daughter in college when I visit her in two days. Thank you for your website and recipes.

    • Emily says

      I use maple syrup in most of my baking & have used it in this recipe with success. I usually cut the amount in all my recipes, only because I’m trying to consume less sugar. I know there are conversions online of sweetness levels of different sweeteners and also liquid ratios.

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