Gluten Free Carrot Cake Muffins
This is Gluten Free Carrot Cake Muffin is not too sweet, and uses pure maple syrup plus a small amount of organic cane sugar. It uses brown rice flour, almond flour, and tapioca for the flours, and has nuts, raisins, and unsweetened coconut, which works so nice with the carrot.
Equipment
- 1 6 or 12 cup muffin tin
Ingredients
- 3/4 cup carrot finely shredded, about 1 large carrot
- 1/2 cup oil (vegetable, avocado or canola)
- 1/2 cup pure maple syrup
- 2 extra large eggs
- 1/4 cup organic cane sugar
- 1 ½ teaspoon vanilla gf
- 3/4 cup Ryze Gluten Free Flour Mix (yellow bag) or substitute 1 to 1 Gluten Free flour with xanthan gum
- 1/2 cup almond flour
- 1/2 cup tapioca flour (starch) gluten free
- 2 teaspoons ground cinnamon gluten free
- 3/4 teaspoon ground nutmeg gluten free
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda gluten free
- 2 teaspoon baking powder gluten free
- 1/4 cup chopped nuts (almonds, pecans, or walnuts)
- 1/4 cup golden raisins
- 1/8 cup raisins
- 1/4 cup unsweetened toasted coconut flakes or shredded, gluten free
Instructions
- Preheat the oven to 375° F.
- Mix together the Ryze flour, almond flour, tapioca, salt, baking powder, baking soda, cinnamon and nutmeg into a medium or large mixing bowl.
- Combine in a small bowl, the carrot, eggs, oil, vanilla, and cane sugar. Stir thoroughly or whisk together to combine.
- Add the wet mixture into the dry mixing bowl mixture, stirring completely for about a minute, with a wooden spoon or rubber spatula. Add nuts, raisins, and coconut and stir to combine.
- Fill large paper lined, and lightly oiled cups, 2/3's full. You can also use paper cake molds, but be sure to lightly grease the molds with oil and place on a cookie sheet for ease of putting in the oven and removing from the oven.
- Bake for 16 - 22 minutes, depending on the size, or when a toothpick comes out clean when inserted. Recipe makes 15 small muffins or 6 large, plus 3 small muffins.