AIP Carrot Cake Muffins (GF, Paleo)
These delicious AIP Carrot Cake Muffins are soft, spiced, and naturally sweetened. The best part is these healthy carrot cake muffins are gluten-free, nut-free, dairy-free, and Paleo, which makes it an allergy-friendly muffin option for a variety of diets.
Servings 12 muffins
Ingredients
Dry Ingredients
- ⅔ cup cassava flour
- ⅔ cup tigernut flour
- ¼ cup coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- ½ cup palm shortening
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- ½ teaspoon apple cider vinegar or lemon juice
- 1 tablespoon unflavored gelatin
- 1 cup carrots (shredded)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with non-stick liners or lightly coat the cups with coconut oil or another AIP-friendly oil.
- In a large bowl, sift or whisk together the cassava flour, tigernut flour, coconut flour, cinnamon, ginger, cloves, baking soda, and salt until well combined.
- In a separate small bowl, mix the palm shortening, unsweetened applesauce, maple syrup, and apple cider vinegar or lemon juice until smooth. Sprinkle the gelatin over the mixture and let it sit for a couple of minutes to activate. Mix again until fully dissolved. Finally, fold in the shredded carrots.
- Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until a smooth, uniform batter forms. Divide the batter evenly among the 12 muffin liners, gently pressing down to remove any air pockets.
- Bake for about 15 minutes or until the muffins are lightly golden around the edges and a toothpick inserted in the center comes out clean. Allow to cool before serving.