Fun in the Kitchen with Dr. Peggy

Carrot and Applesauce MuffinsCarrot and Applesauce Gingerbread Muffins

It’s fall and it’s the time of year when it gets cooler outside and I get the urge to cook and bake especially with the spices that remind me of the fall.

Today’s recipe is a delicious and healthy muffin that is gluten free, grain free, refined sugar free and dairy free.

It has been a big hit at my house this week!


  • 6 pastured eggs
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup blackstrap molasses
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 2 cups shredded carrots
  • 1 cup organic applesauce
  • 1/2 cup raisins

Frosting (optional)

  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/4 tsp freshly grated ginger
  • 1 Tbsp shredded coconut
  • 1 Tbsp maple syrup


  1. Preheat oven to 350 degrees F
  2. Mix eggs, coconut oil, vanilla extract, molasses and maple syrup together in a large mixing bowl.
  3. Add in coconut flour, salt, baking soda, and spices.
  4. Stir in carrots, applesauce and raisins
  5. Line muffin tins with papers and scoop in ¼ cup of mixture
  6. Bake for 35-40 min
  7. Combine all frosting ingredients until smooth and frost muffins once they are cool.

Recipe adapted from Diane Sanfilippo’s Practical Paleo