Mmm- these Carrot Cake Muffins taste like the best carrot cake that you’ve ever had. I know, I didn’t top them with cream cheese frosting- that’s the only thing missing and you can certainly add it if you make these yourself! The fact that these muffins are gluten free as well as pretty darn healthy just sweetens the deal. If you don’t have any issues with gluten, this recipe is easily converted to “normal” by using wheat flour in place of the gluten free flour mix.
These muffins are super moist because they have 3 cups of shredded carrots as well as pineapple, shredded coconut and raisins. The recipe is made even healthier with the addition of ground almond meal and flaxseed meal.
This recipe makes 36 mini muffins (or 12 regular size) and only has 2/3 of a cup of brown sugar, which to me makes it very healthy.
I always make my muffins in mini muffin pans because I usually make more than one kind at a time. I don’t want anybody to feel too guilty about eating more than one! It is a good way to portion what you eat.
If you love the flavors of carrot cake, you might like my previous post- Dairy Free Carrot Cake Ice Cream.
What is your favorite kind of muffin? I would love to know so I can concentrate on developing gluten free recipes that everyone will like.
I shared this recipe with Foodie Friday at Designs By Gollum, Friday Food at Mom Trends, Sweets For A Saturday at Sweet As Sugar Cookies, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tasty Tuesdays at 33 Shades of Green, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Cast Party Wednesday at Lady Behind The Curtain, Fight Back Friday at Food Renegade, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, March Muffin Madness at Gluten Free Easily
GF Carrot Cake Muffins
Preheat oven to 350 degrees
Line 3 mini muffin pans with papers (recipe makes 36 mini size)
Mix dry ingredients in a bowl and set aside:
3/4 cup GF Flour Mix*
1/4 cup Authentic Foods Sorghum Flour (or 1/4 cup more GF Flour Mix)
1/4 cup ground flaxseed meal
1/2 cup ground almond meal
3/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Stir wet ingredients together in a large bowl:
2 eggs, beaten
1/3 cup grapeseed oil
2/3 cup brown sugar
3 cups shredded carrots (about 4 good sized carrots)
1/2 cup plus 2 tablespoons canned pineapple, drained (either crushed or finely chopped)
1/2 cup raisins
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
3/8 cup chopped walnuts (optional)
Stir in the dry mixture and mix just enough to moisten everything and remove any lumps of flour.
Spoon batter into 3 mini muffin pans that have paper liners.
Place muffin pans on two cookie sheets on the top and middle oven racks. Bake for a total of about 24 minutes, switching the cookie sheets top to bottom midway through baking. Check to be sure they are done because the batter is very moist.
Let muffins cool before trying to eat so the papers won’t stick to the muffins!
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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