Carrot Muffin Recipe…nobody will be believe they’re Gluten Free!
It’s getting cold in South Africa now and I feel the urge to bake more! I made some super delicious muffins and I just have to share the recipe with you. These muffins are super moist and you don’t even need to use agar or guar gum for the texture, especially when using the below combination of GF flours, they taste perfect! These are not a “sweet” muffin so if you want it sweeter, add more sugar, some sweetener, or you can always add a frosting on top! I added walnuts for some extra protein as many times this is more than a snack for us and we’ll grab a couple and it becomes our breakfast on the go. I also like to make extra to freeze as they thaw quite quickly and are great for road trips!
Makes 24 muffins
Bake: 15-20 minutes
175 C
Dry Ingredients: Combine in one large bowl
2 cups of GF flour: I used 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato flour
2 teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
Wet Ingredients:
1 cup raisins (TIP: you can soak these in warm water for @ 10-15 minutes for a super moist muffin/then drain and use)
4 eggs
1 cup vegetable oil
3/4 cup brown sugar
3 cups grated carrots
1/2 cup walnuts or pecans (optional)-I used 100g of walnuts this time
