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Gluten Free Carrot Cake Muffins

We don’t use much dried fruit in our recipes because dried fruit is basically a sugar hit which can cause blood sugar spikes. Dried apricots and figs are one of the lowest GI dried fruits you can eat. A low GI rating = a slower release of energy = more balanced blood sugar levels. The healthy fats from the almond meal, olive oil and coconut will also help to reduce the overall GI load of these delicious muffins.

Carrot cake muffins.jpg


2 carrots, grated (or finely chopped in a high-speed blender)

1 cup almond meal

1 cup buckwheat flour (or other gluten free flour)

1 cup desiccated coconut

¾ cup apple sauce (or easy peasy stewed apples*)

½ cup coconut milk (or other milk)

⅓ cup olive oil

1 cup dried apricots, diced

2 tsp cinnamon

2 tsp baking powder

1 tsp bi-carb soda

Optional - 1 tbsp honey or other sweetener (I used coconut syrup but probably didn’t need the extra sweetness)



Preheat oven to 180°C (350°F).

Cut 12 squares of baking paper to line your 12-hole muffin tray.

Mix dry ingredients in one bowl. Mix wet ingredients in another. Combine the two bowls.

Scoop mixture into muffin tray and bake for 40 minutes or until golden on top. Allow to stand for 5 minutes before removing from the tray.

After a couple of days keep these in the fridge and freeze any that won’t be eaten after a few days.