Heavenly (and Healthy) Carrot Cake Muffins — gluten free option

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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!

Heavenly (and Healthy) Carrot Cake Muffins–gluten free option
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Ingredients
  1. 1 ½ cups gluten-free flour blend or whole wheat flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 ½ teaspoons cinnamon
  5. ¼ teaspoon nutmeg
  6. ¼ teaspoon ginger
  7. ¾ cup brown sugar
  8. 1 egg, beaten
  9. 3 tablespoons canola oil or melted coconut oil
  10. 1 teaspoon vanilla
  11. ½ cup milk
  12. 1 8-ounce can crushed pineapple, drained
  13. 1 ½ cups grated carrots
  14. ½ cup raisins
  15. ½ cup pecans, walnuts or nut of choice (optional)
Instructions
  1. Mix first seven ingredients together in large bowl.
  2. Combine egg, oil, milk and vanilla in small bowl.
  3. Mix carrot, pineapple, raisins and (optional) nuts in medium bowl.
  4. Add egg mixture to carrot mixture and mix well. Then add to dry ingredients and stir until just combined.
  5. 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.
Notes
  1. 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.
  2. Make quick work of shredding the carrots by using the shredder blade of a food processor.
  3. In the summer when zucchini is abundant, try using half carrots and half zucchini.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

Add a little icing and you can pass these muffins off as cupcakes!

 

 

 

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Comments

  1. Amee

    How did you know that the way to my heart is with a gluten-free carrot muffin??! YUMMY! I love these guilt-free treats! Thank you for sharing on Fit and Fab! 🙂

    Reply
    1. Ann

      Hi Lisa,
      I have not used almond flour as a substitute in this recipe, thinking it would most likely change the texture. The gluten-free blend works very well as a cup-for-cup substitute for all-purpose flour and mimics the texture quite well. My best guess is that the end result with almond flour wouldn’t taste bad, but would be a bit denser.

      Reply
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  3. Claire Bennett

    These muffins are great. I used Bob’s Gluten Free flour and added some coconut, walnuts, and sesame seeds, as I had no fruit. Love your site!

    Reply
    1. Ann

      Thank you for the comment, Claire, and I am so glad you enjoyed these! I love your additions…especially the coconut!

      Reply
    1. Ann

      I have not made these without the pineapple, and it does add to the sweetness and texture. That said, I might try it with a comparable amount of grated apple–perhaps something sweet like a Fuji. You could try grated zucchini, but then you might want to add a couple tablespoons of honey. If you try, I’d love to hear how you make out!

      Reply
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  5. Stacie

    I realized too late that my pineapple was out of date- apparently I don’t use crushed pineapple often! I was afraid to eliminate completely for fear that it contributed to the moisture, so I substituted 3/4 cup of applesauce and they came out great! Just thought I’d share!

    Reply
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