Carrot Ginger Muffins

As I write this I am realizing how very often I make/post about muffins and other breakfast pastries. But, it's nice for me to have a food to look forward to eating as my stomach grumbles at work and everything in sight is filled with butter, flour, and ridiculous amounts of processed sugar. It's comforting to know that I have something healthy to eat for the most important meal of the day.

These ginger carrot muffins are not only gluten-free, but also devoid of any butter, and are sweetened naturally by carrots and agave nectar. As a bonus, they are also packed with a lot of flavors and textures, and are super moist!

Carrot Ginger Muffins (gluten-free)
Makes 6 large or 12 regular-sized muffins


2/3 cup canola oil
6 oz shredded carrots
2 eggs, at room temperature
1/2 cup agave nectar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground ginger
1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees F. Grease 6 large muffin tins, or set up paper liners (like I used) on a baking sheet.*

In a medium bowl, stir together canola oil, carrots, eggs, agave, and vanilla. Set aside

In a small bowl, stir together flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and ginger. Stir into the medium bowl. Stir in walnuts (reserving a few if you wish to sprinkle them on top).

Divide batter evenly between the 6 baking cups. Sprinkle remaining walnuts on top of the muffins, if desired. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Turn off oven, prop open door, and leave muffins in there for 5 minutes. Remove from oven and cool.


*Note: if you do not have a large muffin tin, you can bake 12 smaller muffins at 350 degrees F for 25 minutes. Still allow them to sit in the oven for 5 minutes after you've turned it off.