Gluten-Free Carrot Raisin Muffins

Since becoming a Registered Holistic Nutritionist (R.H.N.) in 2010, I have been in denial that I may have digestive issues with both gluten and dairy.  However, earlier this year I decided that it was about time that I cut both of these foods out of my diet (and my son’s) just to see what would happen.  As a family we have been eating primarily organic whole foods including: organic sprouted grains and breads, organic dairy, fruits, vegetables, grass-fed meats, beans and legumes and fermented foods, yet I was still struggling with fatigue and muscle aches.   As well, my eight-year old normally energetic son started complaining of fatigue and I noticed that he would crave bread and cheese and then become a little hyper and sometimes overly sensitive after eating them.

Like most people, I was raised on a diet high in gluten and dairy, so emotionally it was not easy for me to eliminate them.  I craved bread and cheese and because of my nutrition training, now know that this is a possible sign of an allergy or intolerance.  However, even though I knew better, I wasn’t ready until now to let go.  In my opinion, I think that it all comes down to self love and this is something that most of us struggle with.  It can be challenging and even scary, to let go of things from our lives that no longer serve us, whether this be an unhealthy relationship or even foods that we are addicted to.  I have since decided to clear the clutter from my life and only do what feels good!

Now getting back to gluten.  It is a tricky one as it is found in so many foods;  it is the key protein found in wheat (including kamut and spelt), rye, barley, triticale and oats (oats are tolerated by some however).  This makes it a challenge to eat out, and when preparing recipes you have to be willing to try new things!  Instead I am eating more quinoa, millet, buckwheat and brown rice and avoiding gluten-containing grains.  I am grateful to have found lots of wonderful books and websites to help me along the way and to keep me motivated on this path.  A few weeks ago I made these wonderful grain-free muffins I found in a book written by a fellow R.H.N., Julie Daniluk called “Meals That Heal Inflammation, Embrace Healthy Living and Eliminate Pain, One Meal at a Time”.  Of course I could not follow her recipe even though it is excellent. I always have to add my own energy to whatever I am doing, tweaking this or that. Here is my version of this great recipe:


  • 2 1/2 cups of almond flour (I used Bob’s Redmill)
  • 1 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 tbsp cinnamon
  • 1/2 cup melted virgin coconut oil
  • 3 large eggs
  • 1/2 cup raw honey
  • 1 tbsp pure vanilla extract
  • 1 cup shredded carrots (about 2 medium)
  • 1/2 cup organic raisins (soaked in filtered water to soften)


  1. Preheat the oven to 300 degrees; line a standard 12-cup muffin tin with paper liners.
  2. In a bowl mix together: almond flour, baking soda, salt and cinnamon and set aside.
  3. In a separate bowl wisk together eggs, melted coconut oil, honey and vanilla.
  4. Pour liquid mixture into dry and stir together until smooth.
  5. Add shredded carrots and raisins (drain water first) and fold into batter.
  6. Divide the finished batter evenly amongst the muffin tins and bake for 30 minutes or until a toothpick comes out clean.  Let cool and enjoy!

The original recipe called for 1/2 cup of blueberries instead of the carrots and raisins.  You could try this or even chopped apple.  The rich cinnamon tastes marries perfectly with the carrots and raisins and the cinnamon also assists with balancing blood sugar.   I love these in the morning with a hot cup of herbal tea.  Try them and please let me know what you think.   Thanks for dropping by!