Wheat free Carrot Muffins

One of my favorite desserts used to be conventional carrot cake.  That was the version full of white flour and sugar!  So when I ran across this recipe in The Great American Detox Diet, I was very excited.  The muffins are made of whole food ingredients, have an outstanding flavor, simple to make and moist!

The recipe didn’t call for nuts but I think next time I will include.  Also, I didn’t have an orange for the zest so I used the Doterra Wild Orange oil which worked great and gave it a lovely zing of orange. Thank you and enjoy these wonderful delicacies.

Note: Spelt does contain gluten but because of its molecular makeup, it is typically easier to digest for those who are mildly sensitive. When in doubt, use gluten-free flour.

Carrot Muffins

2 cups white spelt flour

1 cup whole spelt flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon cardamom powder

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 cup unsweetened applesauce

1 cup water

1/3 cup unrefined coconut oil

1 tablespoon vanilla extract

2 tablespoons apple cider vinegar

1/4 teaspoon sea salt

Zest of 1 orange ( I used 3 drops Wild Orange Doterra oil)

1 1/2 cups grated carrot

1/2  cup unsweetened shredded coconut

1/2 cup maple syrup

1  cup raisins

Preheat oven to 325 degrees.

In a large mixing bowl, sift together the white spelt flour, whole spelt flour, baking soda, baking powder, cardamom, cinnamon, and nutmeg. Stir to combine and set aside.

In a blender, combine the applesauce, water, oil, vanilla, vinegar, salt, orange zest, carrot, coconut, and maple syrup. Blend until well combined.

Fold the wet ingredients into the dry, add the raisins, and stir until just mixed.

Pour 1/4-cup scoops of batter into oiled muffin pans and bake for 20 minutes.

YIELD: 24 3″ Muffins

Recipe from The Great American Detox Diet by Alex Jamieson