Gluten-Free Carrot Blueberry Muffin

1 Reviews
Published Jan 22, 2019 ∙ Kristina Stosek

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This week I will introduce you to an easy muffin recipe that is healthier than most. Why is it healthier? Simple, carrots, blueberries, healthy avocado oil, and as a sweetener a splash of pure maple syrup.

Have you ever tried avocado oil in baking? Not only it offers heart-healthy benefits, but it adds a delicious nutty flavor. This muffin is also protein-packed keeping your hunger at bay. But, most importantly, this gluten-free carrot blueberry muffin is addictively delicious and super moist. I promise you will love this healthy muffin recipe!

Vegan option included. Looking for healthy muffins to start your day? Check out these gluten-free muffin recipes

Gluten-Free Carrot Blueberry Muffin

1 review
Published Jan 22, 2019 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
35 min
Serves:
12

Ingredients

1 cup almond flour
1/2 cup sweet sorghum flour
1/2 cup arrowroot flour
1 Tbsp. GF baking powder
1 tsp. xanthan gum
1/4 tsp. Sea salt
3/4 cup full-fat milk or dairy-free milk of choice (I used coconut milk for added flavour)
1/3 cup pure maple syrup
1/3 cup avocado oil
2 large eggs, or for vegan option use 2 flax eggs
2 tsp. pure vanilla extract
2 tsp. fresh lemon juice and zest of 1 lemon
1 cup grated carrots
1 cup fresh blueberries

Instructions

  1. Preheat oven to 375 F and line a muffin pan with parchment paper liners. I always use parchment paper liners, they keep muffins from sticking to the paper
  2. In a medium bowl, combine dry ingredients
  3. In a large bowl whisk together milk, maple syrup, oil, eggs, vanilla, lemon juice and lemon zest. Add to dry ingredients and mix to combine. Gently stir in carrots and blueberries
  4. Pour batter into prepared muffin pan and bake for 35 minutes until golden and firm to touch

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