Carrot Spice Muffins {paleo, dairy, refined sugar & gluten free}
Prep time
Cook time
Total time
Serves: 8
  • ¼ cup coconut flour
  • ½ cup tapioca flour
  • ½ cup ground flax
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • juice of 1 lemon
  • 3 eggs
  • ½ cup shredded carrot
  • ½ cup water
  • 8-10 dates chopped
  • 1 tsp. vanilla extract
  • ½ tsp maple extract
  • 2 tsp pumpkin spice
  • or 1 tsp. cinnamon
  • ¼ tsp. pink Himalayan sea salt
  1. In a mixer add eggs, water, shredded carrots, extracts, and pumpkin spice or cinnamon.
  2. Chop dates and add. If using coconut sugar add that too.
  3. Blend gently and add flours, flax, sea salt. Do Not Mix at this point.
  4. Squeeze lemon juice in small bowl add baking soda and powder.
  5. Add the foaming mixture now to the rest of the ingredients.
  6. Blend all the ingredients together gingerly on low.
  7. In a muffin tin with liners fill ¾ full and back 20 to 25 min. at 350 degrees until golden brown.
I have use dried apricots for a lower glycemic index but the dates taste great too. Adding coconut sugar is not necessary unless you are new at low sugar baking and are feeding palates that have a super sweet tooth. When using these alternative flours they can be dense and make it a challenge for the recipe to rise. I found the muffins rise nicely when mixing the acid {lemon}, baking powder and baking soda. If you are following the FreeDiet or a candida diet you can use a few dashes of stevia and 1 shredded apple. It will change the fluffiness of the muffin but they taste amazing. Please use organic ingredients when possible.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at