Gluten Free Carrot Ginger Muffins Food

CARROT GINGER MUFFINS

Steps:

• Preheat oven to 350° F (177° C).
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
• In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined.
• Fold in the carrots and raisins until well incorporated.
• Divide batter into the 12 muffin cups.
• Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
• Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
• With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
• Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
• Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
• Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
• Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

GLUTEN FREE CARROT MUFFINS

Steps:

• Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
• Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
• Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
• Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
• Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
• Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
• Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE CARROT GINGER MUFFINS

Steps:

• Mix first six dry ingredients together. .
• In separate bowl mix the rest of the ingredients.
• Mix ingredients together.
• Spoon into muffin tins.
• Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.

GLUTEN-FREE CARROT PECAN SPICE MUFFINS

Steps:

• Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking
• For the wet mixture: In a blender or a deep bowl, combine the almond milk, dates, ½ cup (80g) of the raisins, the banana, and vanilla. Use the blender or use an immersion blender to puree the mixture until completely smooth, scraping down the sides of the bowl as needed. Be sure the mixture is completely smooth - let your blender run from 45-60 seconds to ensure the dried fruits are well-blended.
• For the gluten-free dry mixture: In a medium bowl, whisk together the oat flour, baking powder, baking soda, Pumpkin Pie Spice, and salt.
• To make the Gluten-Free Carrot Pecan Spice Muffins: Pour the wet mixture into the dry. Whisk together until well-combined. Add the remaining ¼ cup (40g) raisins, the shredded carrots, and the pecan pieces. Fold together until well-incorporated.
• Portion the batter evenly between 12 muffin tins, filling each one nearly to the top. Garnish each muffin with a pecan half, pressing the pecan into the batter lightly.
• Bake the muffins 30 minutes, until golden brown and a toothpick can be inserted and come out clean.
• Let cool 10 minutes before serving or storing.

CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY

Steps:

• Preheat the oven to 160°C.
• Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix all the dry ingredients together, set aside.
• Use a food processor with the blade attachment.
• Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• Add the 5 eggs, process briefly to incorporate everything.
• Then add the dry mixture, only process till everything comes together,now add the raisins.
• Divide the mixture into prepared muffin tins.
• Bake at 160 C for about 20 - 30 minutes.
• To make the frosting.
• Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• Spread on cooled muffins, sprinkle chopped nuts on top.

GLUTEN FREE PINEAPPLE CARROT MUFFINS

Steps:

• In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
• In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
• Add the wet ingredients to the dry, mixing well.
• Fold in the carrots and pineapple.
• Let sit for 30 minutes to allow the gum time to work.
• Bake in a 375 degree oven for 15 to 25 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.

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.

GLUTEN-FREE CARROT-COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.