Gluten-Free Carrot Mini-Muffins

Carrot Mini muffins

Flax meal, carrots, dried fruit, a natural sweetener, olive oil — could these cute little muffins get any better?  Yes!  Not only are they healthy, but they're also quick and easy to make, delicious, and — if you care about this kind of thing — naturally gluten-free!


I'm loving using flax meal (ground flax seeds) in my baking. Flax meal has a lovely nutty flavor which is wonderful when combined with sweets. Flax meal is also chock full of fiber, antioxidants, and Omega-3 fatty acids.

Have these mini-muffins for breakfast or make them in a larger size muffin pan, frost them, and serve them for dessert as cupcakes. Or make this recipe in a cake pan and say "Happy Birthday" in a healthy way!


  • 1 cup buckwheat flour
  • 2 tablsepoons flax meal
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup avage nectar
  • 1/2 cup olive oil
  • 1 1/4 cups grated carrots
  • 1/2 cup dried currants


Makes 2 dozen

Preheat the oven to 350 degrees.  Use olive oil to grease your mini-muffin pans and sprinkle with a bit of buckwheat flour.  Or — even better — use mini-muffin paper cups!

In a medium-sized mixing bowl, combine the dry ingredients and make a well in the center.  Set aside.  

In another medium-sized mixing bowl, combine the egg with the vanilla, agave, olive oil, carrots and currants.  Add this to the well in the center of the dry ingredients and mix only until thoroughly combined.  

Fill each mini-muffin space about three quarter's the way up with batter.  I find it easiest to do this by using a 1 1/4-inch ice-cream scoop.  Bake in the preheated oven until the muffins are solid, about 15 minutes. Wait at least 5 minutes before removing them from the pan.  

An additional note:

To save time, you can buy grated carrots in most markets.