Carrot Gingerbread Muffins

Carrot Gingerbread Muffinscarrot muffins

(Gluten-free, can be dairy-free, kid-friendly, low-sugar, high protein)

I love these muffins as they are loaded with protein, contain no refined wheat flour and have calcium rich molasses. They are a regular feature in our house as our kids gobble them up as soon as they are made.


  •  6 eggs
  • 1/2 cup melted butter or coconut oil
  • 1 tsp. pure vanilla extract
  • 1/3 cup black strap molasses (or maple syrup or honey)
  • 1/2 cup coconut flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 3 cups shredded carrots
  • 1/2 cup raisins (optional)


Preheat oven to 350F. Whisk the eggs, butter or coconut oil, vanilla and molasses together in a large bowl. Sift in the coconut flour, salt, baking soda, cinnamon and ginger. Mix until well combined and fairly smooth. Add the carrots and raisins if using. Stir well.

In a muffin tin, scoop 1/4 cup batter into each lined muffin container bake for 30 minutes until cooked through.

Makes 12 muffins.

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