by Dr. Tina Marcantel

I love to experiment in the kitchen! Try these tasty gluten-free muffins. They’re easy to make and great as a breakfast on the go or between-meal treat.

Coconut Carrot Cake Muffins (Gluten Free)

¼ – ½ cup coconut oil (depending on how moist you want them)
3 eggs
1 ½ cups brown sugar
2 cups almond meal/flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
2 cups shredded carrots
½ cup chopped dates
¾ cup chopped walnuts


Preheat oven to 375 degrees. Fill 12 cup muffin pan with paper liners. Combine all ingredients and mix well. Divide evenly into 12 muffin liners. Bake for approximately 30 minutes.







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