Carrot And Date Muffins Gluten Free Food

GLUTEN FREE CARROT DATE MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine the carrots and dates in a small bowl.
• Add the olive oil and honey.
• Add the eggs and mix everything together well.
• In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
• Mix together well.
• Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
• Place in the oven and bake for 15-20 minutes.

CARROT AND DATE MUFFINS - GLUTEN FREE

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.

CARROT DATE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin well.
• Place the oats into a blender and cover. Blend until the oats are as finely ground as possible.
• Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
• Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
• Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
• Fold in the grated carrots, walnuts, dates, and coconut.
• Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.

GLUTEN FREE, DAIRY FREE, EGG FREE & YEAST FREE CARROT MUFFIN

Steps:

• Preheat oven to 190°c or 375°f.
• Mix together all dry ingredients in a medium size bowl .
• Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
• Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
• Remove from the oven and let cool.

GLUTEN-FREE DATE PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
• Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

HONEY CARROT AND DATE MUFFINS

Steps:

• Preheat oven to 180C/350°F.
• Sift flours, baking powder and salt and mix evenly.
• Melt the honey in a small saucepan on low heat.
• Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
• Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
• Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

GLUTEN-FREE CARROT EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Place carrots in a saucepan with water to cover. Bring to a boil, reduce heat, and cover. Simmer until carrots are soft, 7 to 10 minutes. Drain well and transfer to a blender. Add grated ginger and puree until very smooth. Drain out the juices.
• Combine sugar and butter together in a large bowl. Add egg whites, 1 at a time, mixing well after each addition. Stir in applesauce and vanilla extract. Stir in pureed carrot-ginger mixture. Add oat flour, baking powder, cinnamon, baking soda, and allspice. Stir until just combined, but do not overmix. Fold in raisins, pineapple, coconut, and walnuts.
• Fill each muffin cup 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.

GLUTEN FREE CARROT MUFFINS

Steps:

• In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• In a large bowl, blend together eggs, oil, yacon and vanilla.
• Blend dry ingredients into wet, then fold in carrots and currants.
• Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
• Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
• Bake at 350° for 10 minutes.
• Cool and serve.