Gluten Free Carrot Muffins Food

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 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.

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.

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 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.

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, 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 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.