Gluten Free Carrot Ginger Muffins Recipes

CARROT GINGER MUFFINS

Carrot Ginger Muffins image

Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!

Provided by Gwen Leron

Categories Snack

Time 35m

Number Of Ingredients 17

Ingredients

2 tablespoons ground flax seeds
6 tablespoons water
1 3/4 cups gluten free flour blend (see important note about flour below)
1/4 cup oat flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup melted coconut oil ((plus extra for greasing muffin pan if not using liners))
1 teaspoon vanilla extract
1/2 cup plain, unsweetened applesauce
1 teaspoon freshly grated ginger
1/2 cup coconut sugar
1 1/2 cup grated carrots
1/2 cup raisins

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.

Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g

GLUTEN-FREE CARROT GINGER MUFFINS

Gluten-Free Carrot Ginger Muffins image

No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.

Provided by Lighthouse Rita

Categories Quick Breads

Time P1DT1h30m

Yield 24 mini muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon clove
1/2 cup shredded coconut
3 eggs
1/2 cup coconut oil, melted
1/2 cup honey or 1/2 cup syrup
2 tablespoons ginger
1 cup grated carrot
3/4 cup raisins, soaked in water for 15 minutes and drained

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.

Nutrition Facts : Calories 386.5, Fat 23.5, SaturatedFat 19, Cholesterol 93, Sodium 477.8, Carbohydrate 45, Fiber 2, Sugar 38.4, Protein 4.4

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