Heavenly (and Healthy) Carrot Cake Muffins — gluten free option
These muffins are a big-time favorite in our house. I have passed these healthy treats off as carrot cake cupcakes with a smear of buttercream icing on top. Sometimes, I use my gluten-free flour blend, and no one knows the difference.
This batch is getting candles stuck in them for a birthday breakfast. I think they will bring a smile to the birthday boy’s face!
- 1 ½ cups gluten-free flour blend or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ cup brown sugar
- 1 egg, beaten
- 3 tablespoons canola oil or melted coconut oil
- 1 teaspoon vanilla
- ½ cup milk
- 1 8-ounce can crushed pineapple, drained
- 1 ½ cups grated carrots
- ½ cup raisins
- ½ cup pecans, walnuts or nut of choice (optional)
- Mix first seven ingredients together in large bowl.
- Combine egg, oil, milk and vanilla in small bowl.
- Mix carrot, pineapple, raisins and (optional) nuts in medium bowl.
- Add egg mixture to carrot mixture and mix well. Then add to dry ingredients and stir until just combined.
- Divide batter among 12 greased muffin tins (I like to use a large ice cream scoop) and bake at 350 for 20-25 minutes or until toothpick comes out clean.
In a hurry? Combine dry ingredients ahead of time. I often prepare what I can in advance, even the day before. Doing so makes the actual task that much faster.
Make quick work of shredding the carrots by using the shredder blade of a food processor.
In the summer when zucchini is abundant, try using half carrots and half zucchini.