I woke up today and I knew it was going to be one of those. Have you ever had one of those? One of those days that you just knew you needed a gooey muffin? Be honest with yourself now, you know you have had them. At first I thought it was going to be a chocolate muffin kind of day but then I looked in my refrigerator and saw a bunch of amazing organic carrots I received this weekend from our local CSA and I started getting excited to make some carrot cake muffins. I was gong to make some coconut cream cheese frosting to top them off but these muffins came out so yummy I did not want to mess with them. They did not need any added sweetness and why waste the calories right? 🙂
Here is what I did.
Gluten Free Carrot Cake Muffins
- Preheat your oven to 350 degrees
When I bake I use an all purpose flour mix that I make up and keep in the pantry. I bake enough that I make triple batches of this stuff. If you are just getting started baking gluten free I would only make a single batch and then play around with things. Gluten free baking can be difficult and you really need to be OK with failures lol.
Dry Ingredients
- 1 Cup and 1 tablespoon of all-purpose gluten free flour blend. ( You can use any but just be aware the results might differ but they will still be good)
- 3/4 Cup of Sucanat Sugar ( Most health food stores will have this as well as Amazon)
- 1/2 Tsp. Xanthan Gum
- 1/2 Tsp Ginger
- 1 Tsp Nutmeg or All-spice
- 1/2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Cup Pecans or Walnuts- Diced small
- 1 Tsp. Cinnamon
Wet Ingredients
- 1 1/2 Cups Shredded Carrots
- 1/4 Cup Fresh Squeezed Orange Juice
- 1/4 Cup Melted Coconut Oil
- 1 Tbsp Apple Cider Vinegar
- 1/4 Applesauce or Ghee
Directions
- I like to use parchment paper cups to line my muffin pan or use my new favorite pan I just got from Amazon.
- Mix together your wet and dry ingredients. I like to hand mix this recipe as I do not want to over mix it.
- Once everything is all mixed together I take a medium size ice scream scoop and scoop some batter into each muffin spot.
- Bake for 15-22 minutes depending on your oven. These are a tad moist and gooey. I like to let them sit before I dig into one- If I can.
This recipe can also be used with zucchini instead of carrots. It is delicious.
