One of my lovely clients — who recently embarked on the gluten-free way of eating — passed this recipe my way. It’s so good — especially after I made a few minor modifications — I had to share it with you!
I was excited to try out this recipe because the only flour it contains is quinoa flour. I haven’t had a great experience with it in the past, but this muffin recipe is a hit (even with gluten-loving friends). The carrots give the muffins a super-moist texture and the coconut sugar provides a sweet hint of flavour. Since the recipe is also low on the glycemic index, you can also kiss cravings and imbalanced blood sugar goodbye.
A little bit about gluten-free diets before I get to the recipe. Many people think ditching gluten is a one-way ticket to eating whatever they want. They assume they’ll lose weight regardless of how much food they eat, which isn’t true. Most people with this mentality actually end up gaining weight and increasing their risk of inflammation and disease.
So choosing the right gluten-free products is the way to achieve a happy belly and better digestion. Be weary of the menagerie of gluten-free products at your health food store. Read the labels, look for sugar and salt content and avoid ingredients with names you can’t pronounce. And, please, avoid refined, processed gluten-free products (for example, white rice flour, cookies, cakes, etc.).
1-1/3 cup quinoa flour
1 tsp baking powder
½ tsp baking soda
1-1/2 tsp ground cinnamon
2/3 cup soaked raisins
2 large eggs (vegan option: 2 tbsp chia + 6 tbsp water, let sit for 5 minutes to become pudding-like)
2/3 cup coconut sugar
2/3 cup organic full-fat yogurt (vegan option: swap to 1/2 cup almond milk)
2-1/4 cup grated carrots
Preheat oven to 350F. In a medium bowl, combine flour, baking powder/soda and cinnamon. Stir until well blended. Mix in the raisins and set aside.
In a large bowl, whisk the eggs, sugar and plain yogurt. Stir in the grated carrot.
Using a spatula, gently stir the flour mixture into the carrot mixture until blended. Scoop the batter into muffin cups. Bake for 20 to 24 minutes or until a toothpick — when inserted into the muffins — comes out clean. Makes 12-15.