To add a higher protein content to these muffins, I’m using teff flour which contains 15% protein; it is higher than any other grain (in comparison: brown rice flour contains only 7% protein). Teff is also high in calcium and vitamin C. It is said that the Ethiopians (teff is a native Ethiopian grain) get most of their protein from it. You can purchase it on Amazon. If you don’t want to wait, you can make these muffins using buckwheat flour or just brown rice flour.

These muffins are not very sweet and that is intentional. If you want them for breakfast, it is important not to start your day with anything excessively sweet – it will make you tired later in the day. I hope you enjoy making it as much as your family will enjoy finishing them in a few hours :-).


Carrot Orange Muffins
Prep time
Cook time
Total time
Muffin form, 12 muffin cups (silicon or paper cups).
Serves: 12
Wet ingredients
  • 3 tablespoons ground flaxseed (where to buy)
  • ⅓ cup hot water
  • 2 cups grated carrots, lightly packed (this is from about 2 large carrots)
  • 1 cup unsweetened apple sauce
  • ½ cup coconut oil, melted
  • 1 orange, peeled and cut to chunks
  • ¼ cup coconut nectar (where to buy)
  • 1 tablespoon vanilla extract
  • 10 drops stevia (optional)

Dry ingredients
  • 1.5 cups brown rice flour (where to buy)
  • 1 cup teff flour (where to buy)
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoons sea salt
How To Make
  1. Preheat the oven to 375F.
  2. Combine the flax seed and water and set aside for about 10 minutes.
  3. Mix all the dry ingredients in one bowl.
  4. Mix all the wet ingredients in another, larger bowl, including the the flax seed slurry.
  5. Add the dry ingredients to the larger bowl with the wet ingredients and mix gently to combine them. Do not overmix.
  6. Line the muffin form with muffin cups and dish out the batter to each cup.
  7. Bake for 25 minutes or until the tops are firm to touch.