Coconut Pecan Carrot Cake Muffins

I made these gluten free coconut cout of laziness.

See, if I have breakfast pre-made, I don’t have to get up to make it, meaning I can sleep in another half an hour. Being that I’m a night person instead of a morning person, I’m all about making muffins the night before and getting up later.

Most of the time, when I let muffins sit overnight, they get pretty dry and crumbly. Not so with these. They were still very soft and moist when I heated them up this morning.

The one problem with these muffins was that I couldn’t keep a firm hand on the count. I made twelve, see, and ate one last night. That means I should have eleven left (a few to eat and a few more to save for shady deals and chore-trading). Funny thing is, I only had seven left this morning.

My first mistake had been to leave them out on the table in plain sight, making it clear that there were muffins available. Yesterday evening while eating my muffin in peace, my youngest sister approached and asked for one, cute-evil smile firmly in place.

Of course I said yes. She’s super manipulative and knows everybody’s weak points.

I put a muffin on a plate for her, relieved that the other muffin poachers were nowhere in sight.

However, I hadn’t gotten the best of them. The second the muffin had touched the plate she snatched it up, took a bite, and walked out the door to tell her evil cronies that she got a free muffin.

The rest is history. I was stampeded. They all had one and went back outside, leaving plates, butter, and muffin wrappers for me to clean up.

I guess it’s just a fact of life. If you’re going to have muffins, you’re going to make extra.

Coconut Pecan Carrot Cake Muffins

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Linnaea

Recipe type: Bread

Cuisine: Muffins

Serves: 12 Muffins

Ingredients

• 1 cup rice flour
• ½ cup cornstarch, potato starch, or tapioca starch
• ½ teaspoon xanthan gum
• 1 ½ teaspoons baking powder
• 1 /3 teaspoon baking soda
• ¼ cup shredded coconut (optional)
• Pinch salt
• 1 teaspoon cinnamon
• ½ cup olive oil
• 2 large eggs
• ¼ cup melted honey
• 1 cup blended carrots (I used about three medium-sized carrots for this)
• Chopped pecans and shredded coconut (optional)

Instructions

1. Preheat your oven to 350 degrees F, insert wax paper wrappers in twelve muffin holes.
2. In a large bowl, mix together the rice flour, cornstarch, xanthan gum, baking powder, baking soda, shredded coconut, salt, and cinnamon. Stir well and set aside.
3. Peel your carrots and chop into chunks about 1 inch long. Dump the carrot chunks in your blender or food processer.
4. Pour the eggs, honey, and oil in with the carrots and blend the entire mixture on high until carrots are completely chopped up.
5. Pour the carrot/egg/honey/oil mix into the dry ingredients and stir rapidly until just combined (make sure to get the flour on the bottom).
6. Spoon the mix into the muffin holes and sprinkle with coconut and pecans. Cook for about 45 minutes, until soft and springy--though still firm--to touch.
7. You can eat these as just plain muffins OR you can skip the coconut and pecan garnish and instead frost them with coconut frosting.

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