You can never go wrong with a delicious carrot cake muffin. They contain a lot of moisture and nutrients. I mean, there are carrots in them after all. This version the of the carrot cake muffin is gluten free and dairy free (and equally as delicious). For recommended GF flour blends, we personally like Bob's red mill 1:1 GF flour, Selections GF flour and Robin Hood GF flour.
This recipe makes 14- 16 muffins.
Ingredients
1 1/2 cups Gluten Free Flour containing xanthan gum
1 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup canola oil
1/3 cup brown sugar
2 large eggs
2 tsps vanilla extract
2 cups of finely grated carrots
Directions
Preheat oven to 350°F and line or grease muffin tin.
Combine the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda and salt) in a medium mixing bowl.
In a large bowl, mix the canola oil, brown sugar, eggs and vanilla. Then add in the freshly grated carrots + mix.
Add in the dry ingredients and mix well.
Using an ice cream/ cookie scoop (large), scoop the muffin batter into the prepared tin about 3/4 full.
Bake for 20 - 22 minutes and check using the toothpick method. If the toothpick comes out clean, the muffins are done!
Cool and enjoy!
Muffins are good at room temperature in a container for up to 3 days. They can be frozen in ziploc bags for up to 3 months and thawed before eating.
