Airy muffins, flavoured with grated carrot, spices, pecans and coconut. This Dairy-free, Gluten-free and Paleo recipe is made with cashew butter and honey.
In a previous post, I gave a basic muffin recipe, which turns out beautifully light muffins by using cashew nut butter as a flour substitute. I mentioned that the recipe can be adapted to make either sweet or savoury muffins. So, having already adapted the recipe to make some chocolate muffins, I decided to try some vegetable-based muffins, namely butternut squash, and these carrot ones.
The pecans and dessicated coconut in the recipe do give a slightly sweet note to these muffins, but on the whole they remain pretty savoury. If you would prefer to take them down the sweet route, simply add more honey to balance the earthy taste of the carrot, or some raisins.
|Gluten-free Carrot & Pecan Muffins|