When I saw that I could get a big ‘ol bag of carrots at Sams for around $3, my mind instantly began turning thinking up ways to make my crew (and me) something tasty in the baking department. Introducing gluten-free carrot cake muffins.
I quickly learned that there are a lot of recipes out there. So, I decided to test two options that I found online and ended up adapting both after trying them out on my crew. Turns out that half of my crew liked version one and the other half liked my second version. Win-win!
So, I thought I’d include both options here on the blog, so that you could try either or both options based on whatever was in your pantry for supplies. I also wanted to taste-test the difference between a muffin made with almond flour and compare it against a muffin made with gluten-free oat flour.
I preferred the second recipe, as did my hubby, my 3 year old daughter, my six year old son, and one of my 15 year olds. My other 15 year old son (I have identical twin sons) liked the first recipe as did my 11 year old son. Had we not done a side by side comparison, I think either would have been quickly devoured.
You can store in a ziplock freezer bag and toss into the freezer as a grab-n-go breakfast or snack option.
Make both and tell us which one you like best in the comments below!
Gluten-Free Carrot Cake Muffins - Option 1
INGREDIENTS:
• 1 ¼ cups of blanched Almond Flour
• 2 TBSP Coconut Flour
• ½ tsp Aluminum-Free Baking Powder
• ¼ tsp Iodized Salt
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Ginger, Ground
• ¼ tsp Allspice Organic Powder
• 2 large eggs, room temp and beaten
• 1/3 cup Pure Canola Oil
• 1/3 cup Honey
• 2 tsp Pure Vanilla Extract, Certified Organic
• 1 very ripe banana (if you want your muffin to be more moist)
• ½ cup finely grated carrots
• 1/3 cup of finely grated Pecan Chips
• ½ cup of Organic Sun Dried Raisins
INSTRUCTIONS:
- Mix first seven ingredients together in large bowl.
- Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
- Add honey, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
- Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
- Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.
This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free
Gluten-Free Carrot Cake Muffins - Option 2
INGREDIENTS:
• 1 ½ cups of Organic Oat Flour, 24 oz.
• 1 tsp Aluminum-Free Baking Powder
• 1 tsp Baking Soda
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Allspice Organic Powder
• ½ tsp Ginger, Ground
• 1 very ripe banana
• ¾ cup Honey
• 1 egg, brought to room temp and beaten
• 3 TBSP of Pure Canola Oil
• 1 tsp Pure Vanilla Extract, Certified Organic
• 1 ½ cups of finely grated carrots
• ½ cup of Organic Sun Dried Raisins
• ½ cup of Pecan Chips
INSTRUCTIONS:
- Mix first seven ingredients together in large bowl.
- Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
- Add banana, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
- Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
- Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.
Note: Most people can tolerate oat flour if they have a gluten sensitivity. If you have celiac disease, be sure you get a gluten-free oat flour as it will not have been milled at a facility where wheat, barley, and rye are processed.
This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free
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