And then for those times you want to be good for breakfast, it doesn’t get much better than these. These really are healthy – no gluten, no eggs, low fat, and low sugar.

Eat a handful of these for breakfast and then treat yourself to a cupcake for dinner. You gotta have balance.

Gluten-Free Carrot Cake Muffinsq

Gluten-free carrot cake muffins

Gluten-Free Carrot Cake Muffins (20 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (30 minis)

  • 2 cups gluten-free flour blend
  • 1 tbsp gluten-free baking powder
  • 2 tsp  ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 3/4 tsp xanthan gun
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2/3 cup granulated sugar
  • 2 tbsp ground flaxseed mixed in 6 tbsp water
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup cup chopped toasted walnuts
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and spices.
  3. In a medium bowl, whisk together sugar, flaxseed, oil, and vanilla until well blended.
  4. Add the wet mixture to the flour mixture and stir until just blended. Gently fold in carrots, raisins, coconut, and walnuts.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 20 minutes or until tops are just turning  golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the  rack to cool. Store in airtight container.
Gluten-Free Carrot Cake Muffins

The opposite of the Decadent Carrot Cake Muffins – these are completely guilt-free!

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