GLUTEN-FREE CARROT EGG WHITE MUFFINS
Super moist and guilt-free muffins!
Provided by dianaautry
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 28.5 g, Cholesterol 20.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 215.7 mg, Sugar 14.6 g
GLUTEN FREE CARROT MUFFINS
These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 14
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, DAIRY FREE, EGG FREE & YEAST FREE CARROT MUFFIN
I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao
Provided by lacona.armstrong
Categories Breads
Time 40m
Yield 8 Muffins, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5
GLUTEN FREE CARROT MUFFINS
These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother's Day breakfast or brunch. http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/
Provided by Elanas Pantry
Categories Breakfast
Time 25m
Yield 32 mini-muffins, 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 51.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 79.3, Sodium 148.3, Carbohydrate 5.2, Fiber 0.8, Sugar 4, Protein 2.7
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