Pure Living Network | Carrot Gingerbread Muffins
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Carrot Gingerbread Muffins

The first adventure race of the season was a few weeks back and I was looking for a quick race snack that would supply energy. These little gems appeared and although molasses has a distinct taste not everyone appreciates I thought why not give them a whirl…and boy am I glad I did! Not only do these muffins taste great but molasses has a number of nutritional benefits. It is a good source of antioxidants and it also contains magnesium, calcium and potassium. These minerals all function as electrolytes and help the body’s fluid balance and neuromuscular functions, important, especially when working out.

Carrot Gingerbread Muffins


Servings: 12-18 muffins (25-40 mini muffins)

Prep Time: 20min

Cook Time: 35-40min



6 eggs

½ cup coconut oil

1 tsp vanilla extract

½ cup molasses

¼ cup maple syrup

2 tsp ginger root (I used fresh finely grated – 1 tsp ground can be used)


½ cup coconut flour

½ tsp salt

¼ tsp baking soda

1 tsp ground cinnamon

½ tsp ground cloves


3 cups carrots (shredded)

½ cup raisins



1. Preheat oven to 350F.

2. Line muffin tins with liners.

3. Whisk the eggs, butter or coconut oil, pure vanilla extract, molasses, fresh grated ginger, and maple syrup together in a large mixing bowl.

4. Sift the coconut flour, sea salt, baking soda, cinnamon, and ground cloves.

5. Add in the shredded carrots and raisins and combine.

6. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin container, and bake for 35-40 minutes (check after 25 min if making mini muffins).

7. Let cool and enjoy!


There is also an optional frosting that can be found at Find Your Balance where this recipe is adapted from: http://findyourbalancehealth.com/2013/01/grain-free-carrot-gingerbread-muffins-easy-gluten-free-processed-sugar-free/






Nutrition: A Functional Approach (2010). Janice Thompson; Melinda Manore; Judy Sheeshka.

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