Monday, May 9

carrot cake scuffins-gluten free


Healthy Carrot Cake Power Scuffins

by Angela Liddon of Oh She Glows- with gluten free adaptions by me

I call these ‘scuffins’ because they are a hybrid between a scone, cookie, and a muffin! They are packed with nutrients, healthy fats, protein, and fibre and make an excellent power snack when you need a burst of energy. If you like these you should also try my Pumpkin Chia Spelt Scuffins.
Adapted from Pumpkin Chia Spelt Scuffins and Carrot Cake Breakfast Cookies.


  • 1 cup gluten free baking flour mix
  • 1/2 tsp baking power
  • 1/4 tsp fine grain sea salt
  • 1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 2 tbsp extra virgin olive oil
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • Chia/flax egg: 1 tbsp ground chia seeds + 3 tbsp water OR 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins
  • 1/2 cup gluten free oats
  • 1 cup shredded or grated carrots (approx 2 medium)
  • 1/4 cup raisins
  • 1/4 cup toasted, chopped walnuts
  • Coconut, for garnish
Directions: Preheat oven to 350F. In a small bowl, mix the chia/flax egg and set aside. In a large sized bowl whisk together all of the dry ingredients. Using a food processor or grater, process/grate the carrots. In a medium sized bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, and chia/flax egg). Add wet to dry and mix until just incorporated. Stir in the walnuts and raisins. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop about 1/4 cup for each Scuffin to make 6 large scuffins. Wet hands and shape into a circle if desired. Sprinkle with coconut. Bake for 25 minutes at 350F. Top with coconut butter for an extra treat!


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