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.

Grain Free Carrot Cake Muffins
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