My kids just loved this recipe. Its kind of a version of carrot cake, but you don’t have the hassle of cutting the cake and all the sugar in the frosting. Win-win, right? I found my inspiration for this recipe here.
This is the second kind of muffins I have made this week, and yes, they are all gone. I really wanted to try the fresh sage in them, as the original recipe called for dried. I’ve never baked/cooked with fresh sage before, and I’ve never heard anyone else I know mention doing so either. These carrot sage muffins are not too sweet, but have a hint of savory.
If you curious what the big deal is about sage, see my post here. Sage is just amazing and not just for Thanksgiving. Though it kind of says fall. I don’t know, I am still trying to get out of the Thanksgiving sage rut. And if you are wondering why its grain-free, see my post here. So now that all the formalities are out of the way, let’s get started.
Heat your oven to 450 degrees. Line your muffin pan with muffin liners.
Cream your softened butter and sugar together.
In a separate bowl, combine your flours. Toss with a couple of forks to aerate. This is very important in gluten-free baking.
Combine the rest of the dry ingredients except carrots with the sage and flours.
Carrot Sage Muffins
3/4 c. sugar
1/2 c. butter
1/2 c. + 1 1/2 T. applesauce
1 t. vanilla
3/4 c. + 2 T. almond flour
1/2 c. + 1 T. tapioca flour
1/4 c. + 1/2 T. coconut flour
1 T. fresh sage
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1 1/2 c. grated carrots
Heat oven to 450 degrees. Line muffin pan with muffin liners.
Cream softened butter and sugar together. Add eggs, one at a time. Fold in applesauce and vanilla. Set aside.
In a separate bowl, combine flours. Toss with a couple of forks to aerate. Cut sage with kitchen scissors. Combine the rest of the dry ingredients except carrots with the sage and flours.
Mix dry ingredients with wet until almost blended. Gently turn in the carrots.
Spray all the muffin liners and fill about 3/4 full. Bake at 450 degree for 5 minutes, then reduce heat to 350 degrees and bake for 15 min. Allow muffins to cool in pan for 5 minutes before removing.