Easy Gluten Free Carrot Cake Muffins
Ingredients
The muffins
-
2
cups
gluten free rolled oats or gluten free oat flour
-
2
Tablespoons
tapioca starch or gluten free flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
2
teaspoons
ground cinnamon
-
⅓
cup
non-dairy milk
-
¼
cup
refined melted coconut oil or avocado oil
-
⅓
cup
honey or maple syrup
-
1
teaspoon
apple cider vinegar or lemon juice
-
1
large
egg or egg substitute
-
1
cup
shredded carrots
-
⅓
cup
chopped pitted dates or raisins
-
⅓
cup
unsweetened shredded coconut
-
3
Tablespoons
chopped nuts (optional)
The glaze (optional)
-
¼
cup
refined coconut oil or melted butter
-
¼
cup
maple syrup
-
3-4
Tablespoons
confectioners sugar or powdered sugar alternative
Instructions
- Preheat the oven to 350°F and line a muffin pan with 10 liners.
- If making the egg-free version, prepare the flax or gelatin egg.
- In a blender, pulse the rolled oats, tapioca starch, baking powder, baking soda, salt, and cinnamon until a fine flour is formed, then transfer to a large bowl.
- In a separate bowl, whisk together the milk, oil, maple syrup, vinegar, and egg, then set aside.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- Fold in the carrots, dates, coconut, and optional nuts.
- Spoon the batter into the muffin pan, filling each liner ⅔ to ¾ full.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
- For the glaze, combine the ingredients in a small pot and heat until combined, then drizzle over the muffins before serving.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
171
Total fat
7.5g
Total carbohydrates
20.9g
Total protein
3g
Sodium
207.1mg
Cholesterol
18.6mg
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