These muffins use the same batter as the apple strudel muffins. One morning Lua and I were in a bit of a baking craze and decided to make both apple and carrot muffins. When we got to the carrot muffins, we were inspired to add a bunch of our favorite muffin additions like raisins and nuts and ginger, and our favorite touches are the citrus juices and zests. We hope you enjoy them as much as we do!


2 cups rice flour
1/2 cup almond meal
1/2 cup of arrowroot powder
1 1/2 teaspoons xanthum gum
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
4 eggs
3/4 cup mild olive oil or coconut oil, melted
1/4 cup coconut cream
3/4 cup honey
1/4 cup maple syrup
2 teaspoons vanilla
1 cup grated carrots
1 tablespoon grated fresh ginger
3 tablespoons raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon orange zest
2 teaspoons orange juice

Preheat oven to 350 degrees. Prepare all mix-ins (carrots, walnuts, coconut, zest, ginger, etc) and set aside. Mix together all dry ingredients, whisk and set aside. Mix all wet ingredients, then add to dry ingredients and mix well. Then add carrots and the rest of the mix-ins and mix well. Oil a muffin pan, drop batter into pan and bake for 15-20 minutes.