Grain-Free Carrot Muffins
March 23, 2023
Recipe by Odaiah Leeds
Styling and photography by Chay Berger
These carrot muffins are great pre-Pesach, on Pesach, and all year around. Serve them as a sweet kugel/side dish or as a yummy breakfast treat or snack.
Yield: 2 dozen muffins
1 16-oz. bag carrots, peeled and chunked
3 cups Rorie’s grain-free blend
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
½ cup oil
¾ cup honey
1 teaspoon vanilla
Preheat oven to 350°F. Line muffin tin with holders and spray with oil spray.
Place carrot pieces in a food processor fitted with the S-blade. Blend and transfer to a mixing bowl.
Add flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
Add oil, honey, vanilla, and eggs and mix well. The batter will be a bit thicker than what you may be used to.
Fill muffin wrappers ¾ of the way.
Bake for 28–30 minutes.
Allow to cool. Make sure muffins are cooled completely before serving to give the grain-free flour time to firm up.