I really am such a fan of muffins. They are ready quickly and make a prefect addition to a weekend brunch. I often make up a batch to store in the fridge through the week- Jeff takes them to work, they make a quick and healthy breakfast for me when I’m bouncing Harvest Joy on the hip… and the boys always enjoy them in their lunch boxes!
These Carrot Muffins are a variation of my Zucchini Muffins. I love how the carrots hold their vibrant color even through cooking! I have experimented with many MANY gluten free flour mixtures and have found the 1/2 and 1/2 mixture of almond and rice flours to be the best for both texture and crumb. The almond flour also adds a nice protein boost.