* This is the first article in a new Paleo cooking column, "Paleo Panorama."

I haven't really missed cookies, donuts, and other baked goods after I went gluten free, yet my body craves any muffins as well as fruit flavored or spiced cake — carrot, pumpkin, banana, zucchini, you name it. There have been a couple different times my fingers almost wrapped around a knife handle, sliced a piece of delicious dessert, and put a morsel in my mouth. Then I thought twice and remembered why I cannot eat gluten.

Finding gluten-free baked goods that actually taste good can turn into quite a quest. However, I realized it doesn't actually take too much time to make them, and although the ingredients might cost a bit more at some stores, homemade gluten-free and Paleo desserts are a healthier alternative because anyone can create them with natural ingredients like honey instead of all those artificial preservatives and sweeteners that clog up many diets today.

I consider myself a cook rather than a baker, but I thought I'd step out of my comfort zone a bit since I actually had time to bake and really wanted muffins — specifically ones that tasted like carrot cake. I shredded some carrots in my Vitamix, grabbed my almond flour, dug through our spice cabinet for everything else, and had a fun time making yummy treats. The family enjoyed them — even my aunt and cousin, whose baked goods taste much better than mine.

The muffins came out of the oven with slightly crispy tops like I desired, but they disappeared the next day. Enjoy these tasty treats when they come out of the oven warm and with a little crunchy top. The spices melt in your mouth and the muffins stay moist from the coconut oil and fresh carrots. Go ahead and indulge — this recipe uses all-natural ingredients and yields sensible portions sides.

Ingredients:

- 1 1/4 cups blanched almond flour (California's Natural Delight brand at Costco recommended)

- 2 tbsp. coconut flour (check your 99c store for a great deal)

-1/2 tsp. baking soda

-2 1/2- 3 tsp (1 tbsp.). ground cinnamon (add more or less if you prefer a stronger or weaker cinnmon flavor)

-1/4 tsp. ground nutmeg

-1/2 tsp. ground ginger

- 2 eggs

-1/3 cup coconut oil, melted

- 1 tbsp. vanilla

- 1/3 cup honey

- 2-3 spoonfuls pumpkin butter — add according to pumpkin taste preference ( I bought mine from the Cider Mill in Julian, Calif. but I recommend Trader Joe's or Dickinson's. You can also make your own using this easy recipe from Wicked Good Kitchen)

- 1/2 fresh grated carrots (if you don't have on-hand, chop in a food processer or blender)

- A small handful of pumpkin seeds or pepitas

-optional: a can of cream cheese frosting or make this homemade Paleo recipe from Primal Palate.

-Muffin or cupcake cup liners

Recipe:

*Yields 8 regular-sized or 12 small muffins

1. Preheat the oven to 350 degrees

2.Measure all the dry ingredients and place them in a large mixing bowl.

3. Mix all the dry ingredients together

4. Mix the eggs, vanilla,oil, honey, and vanilla together in a smaller, separate bowl.

5. Pour the smaller bowl of ingredients into the bowl with the dry ingredients.

6. Mix all the ingredients together. Do not over mix — only stir until everything blends well.

7. Fold in the carrots

8. Fold in the pumpkin seeds

9. Place the muffin cup liners into a cupcake or muffin tin

10. Spoon the batter into the liners

11. Place the muffins into the oven and set the timer for 20 minutes.

12. Take the muffins out and insert a toothpick into the center. If the toothpick comes out clean, turn the oven off. If not, let them bake for another three minutes and check again.

13. Let them cool for 5-10 minutes, then enjoy!