Carrot Muffin

By Martina Avanzini

These carrot muffins are delicious, moist, and have just the right amount of sweet. They contain no gluten, eggs, dairy, nor refined sugar. I created this recipe when juicing some carrots. I realised that all the pulp left should be used to make something delicious.

Plus using the pulp of the juice make these muffins a by-product of juicing, no?

If you don’t have a juicer you can also grate the carrots and squeeze off any excess juice before using the pulp for the recipe.



– 1.5 cups of gluten-free oat flour (you can make the oat flour yourself by simply blending  oats in a blender until they turn into flour)

– 0.5 cup of quinoa flour or sweet potato flour (I tried with both and sweet potato flour gave a better consistency)

– 1 tsp of baking powder

– 1 tsp of baking soda

– 1/4 tsp of salt

– 1/4 cup of coconut oil

– 1 cup of carrot pulp

– 1/3 cup of agave

– 2 ripe bananas

– 1/4 tsp of vanilla

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First mix all the dry ingredients together. Then in a separate bowl mix with a fork 2 bananas with coconut oil, agave, and vanilla. Now add the grated carrots and blend all together in a food processor or blender. Then add the dry ingredients to the wet mixture.

Pour it in your muffin pan or muffin cups at about 3/4 level of the container so you will have some extra space for when they rise. Preheat the oven to 350F and bake for 20 minutes. Let them cool off and now you can enjoy them with a cup of almond milk for breakfast or at any time of they day. This is a healthy,sweet option for snacking. I keep mine stored in the fridge in an airtight container.

Let me know what you think in the comment bellow