April 10th, 2016 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Estrogen Dominance, Menopause, Muffins & Breads, PCOS, Recipes, Thyroid

Carrot Orange Muffins


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 :-).

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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.

14 Comments to Carrot Orange Muffins

      • Hi Aneta,
        We have not tried it that way in the HB kitchen. The teff gives it additional muffin texture. If you decide to try it without the teff and put in added rice flour, please let us know how it goes. ~HB Team

  1. Not sure if I did something wrong but this recipe made 19 muffins for me lol.

    • Hi Samantha,

      Maybe others really pack their cups high? In this case, more is better because you can share them right? ~Deanna HB Team

    • These are wonderful and delicious and I try to have a container on hand of them every week! Thank you.

    • Hi Jolene,
      We don’t break the recipes down into macros. Magdalena believes in eating healing foods and tuning into the body’s responses. Thank you for understanding. ~Deanna HB Team

  2. These muffins are so delicious! I love them and make them every week! Thank you so much!!!

    • Yay! I am so glad that you are enjoying this recipe! Have you tried any of our other recipes? -HB Team

        • Hi Karen,
          I know, it’s a tiny little dot but it actually says “1.5 cups” or 1 1/2C – So sorry! Maybe we should update that 😉
          Healthy Regards,
          HB Team

  3. Great recipe, quick question:

    Can you make it with gluten free cup4cup flour instead of teff flour?

    Also can you use buckwheat flour instead of teff?

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