twelveOeight

Creating a home + life you love

Gluten Free Recipes

Carrot Cake Muffins (Gluten Free!)

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Good Morning everyone! I am excited to say that after almost two days of “technical difficulties”, we are back in business and just in time for breakfast 🙂  I have one of my favorite recipes to share today, and I will tell you a little secret, you can swap out the shredded carrots for zucchini and they are amazing as well.  And, because I love to get in and out of the kitchen fast, you can double the batch and freeze them.  Defrost another day, add a little cream cheese frosting, and everyone will go gaga over your “cupcakes.”  I won’t tell them that you are sneaking in some veggies on them, what they don’t know won’t hurt them. 

Onto the yummy recipe that will undoubtedly change the way you see the humble carrot (or zucchini) forever:

Pre-heat your oven to 325* and line 24 muffin cups with paper liners, or grease well.

  • 2-1/4 cups Gluten Free Baking Mix or white rice flour (or regular all-purpose flour)
  • 1-1/4 cups white sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups shredded carrots
  • 1/2 (20 ounce) can crushed pineapple, drained
  •  2 teaspoons vanilla extract
  • 1 cup raisins (optional)
I found these super cute muffin liners in the baking aisle recently while shopping.  I thought they were so pretty for summer that I had to grab a few.

Here they are out of the package, love them!
Ethan (almost three years old) is in the kitchen today helping.  After sampling the finished product, I can say that my young assistant did a wonderful job blending the dry ingredients.  He is exhausted as you can see from stirring.

You will want to use two mixing bowls, blending all of your dry ingredients in one, and the remaining ingredients in the second bowl.  I add the raisins at the end however, not sure why, someone said you should do that.   Blend your mixtures together, folding them without over-stirring until blended, and fold in your raisins as well.  Fill your muffin cups (I usually yield 14 instead of 24 if I really fill them up) and bake for about 25-ish minutes depending on your oven, and how full your muffin cups are.  And, you are done! How do they smell? Are you swooning yet? I adore this recipe and I am so glad I was able to share it with you today.

Wishing you a blessed day, full of long nap-times and clean kitchens 🙂
xoxo, Tanya

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Comments

  10. Oh my goodness! I made these tonight and they are fabulous. In fact I've already had 2 🙂 Just recently switched to GF and have been scouring the web (Pinterest) for great ideas. Thank you so much for creating such a delight!! Can't wait to see what other goodies I find on here 🙂

    Reply

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