Easy, healthy and a favorite with adults and children alike. Get your baking on this holiday season and build nutrition into every bite.


¾ cup Gluten Free All-Purpose Flour ( Bob’s Red Mill)

1/2 cup Coconut Flour

2 tbsp. Wheat Germ

¾ cup turbinado (raw brown sugar)

1 tsp baking powder

1 tsp cinnamon

½ tsp baking soda (organic and aluminum free)

1/8 tsp sea salt

2 large eggs

1/3 cup canola or safflower oil ( room temp and liquid)

2 cups carrot, shredded finely ( 4-5 carrots)

1/3 cup almond milk


Preheat oven to 350 degrees.

Mix dry ingredients together in a bowl and set aside. Mix liquid ingredients in a separate bowl. Combine the two mixtures together into one bowl and fold in the carrots.

Lightly grease muffin tin or line muffin tin with muffin paper cups instead. Fill each 2/3 from being full. Bake for 20-25 minutes (less time if making mini muffins).

Author's Bio: 

Odette Worrell is a certified Holistic Health Counselor, certified by the American Association of Drugless Practitioners (AADP), a Reiki Master Practitioner, Certified Hatha Yoga Asana Teacher (200RYT), Certified Living Foods Chef, and founder of Find Your Organic Soul.

Odette's work encompasses supporting and empowering individuals to regain their physical health , improve the quality of their lives, and reach their personal goals.

Odette and Organic Soul offer newsletters, online health, self-growth classes, and one-on-one health counseling consultations.