After popping a tray of rainbow carrots into the oven to roast for Sundays dinner, I thought to myself now what on Earth am I going to do with the handful of leftover carrots? I could use them in soup (boring), I could roast them (been there, done that), or I could make muffins! Carrot muffins are a favorite of mine, so why not try Rainbow Carrot Muffins?!
The bright yellow, red, orange, and even purple hues of the rainbow carrots make them so much fun to cook (and now, bake) with. For these muffins I only had orange and yellow carrots left because we used the red and purple ones for dinner. Next time Im using the whole rainbow for these muffins because the added pops of color are so enticing- especially for the kiddos!
Aside from their unusual color, rainbow carrots are very similar to their cousin, the regular old orange carrot. They are packed with vitamin A and Lutein, both essential to good health. As far as their taste, rainbow carrots are almost exactly like regular carrots (although I personally thought they were just a tad on the sweeter side).
These Rainbow Carrot Muffins are a healthy little treat that your whole family will enjoy. They are gluten free, grain free, contain 2 cups of carrots, and have absolutely no refined sugar- perfect for a morning meal or after school snack. Because they are made with almond flour and applesauce, they tend to be a little bit more dense then traditional muffins. Dont worry though, they are delicious, and dare I say addicting!
To add a touch of crunch and sweetness, I topped each Rainbow Carrot Muffin with a little homemade pecan crumble. This gives every bite the perfect balance of textures and flavors.
If youre lucky enough to spot rainbow carrots at your local grocery store, buy them! Buy all of them! I loved them simply roasted in the oven and they were the perfect ingredient for these muffins. Go ahead and give em a try youll thank me later!
- 4 TBS organic unsalted butter
- 1 tsp pure vanilla
- 1 TBS coconut oil
- ¼ cup pure maple syrup
- 2 tsp cinnamon
- ½ tsp freshly grated nutmeg
- tsp ground ginger
- 2 cups of rainbow carrots, shredded (use a cheese grater)
- 1 cup almond flour (almond meal)
- 1 cup coconut flower
- 2 tsp baking powder (grain free)
- 3 TBS coconut sugar
- Pinch of salt
- 8 oz organic unsweetened applesauce
- 1 cup pecans, roughly chopped
- 2 TBS organic unsalted butter
- 1 TBS coconut sugar
- Pinch of salt
- 4 egg whites
- Preheat your oven to 350* and prepare two muffin pans with liners, enough for 18 muffins.
- First, in a small pan over medium heat melt your butter. Remove from heat and stir in the vanilla, coconut oil, maple syrup, cinnamon, nutmeg, and ginger. Set aside to cool.
- Then, in a stand mixer fitted with a whisk attachment, whisk the four egg whites until small peaks begin to form, about 3-4 minutes.
- In a large bowl combine the almond flour, coconut flour, baking soda, coconut sugar, and salt. Sift together until well combined.
- Gently stir in the applesauce and rainbow carrots. The batter will form small clumps at this point.
- Then fold in the egg whites and stir in the butter mixture. Mix only until combined (this is easiest to do with your hands!)
- Fill each muffin liner about ¾ of the way and bake at 350* for 25 minutes. After 25 minutes, sprinkle each muffin with the pecan crunch topping and return to baking for an additional 10-15 minutes. (I know this seems like a long time for muffins to bake, but because of their moisture content, these muffins take a little longer in the oven.)
- Combine the pecans, butter, coconut sugar, and salt in a small bowl.