Gluten Free Carrot Cake Muffins

April 05, 2017

269

Muffins you will never know that are gluten free. Soft, moist and flavorful these muffins are sure to be a hit. The main ingredients are carrots, roasted walnuts, pineapple and applesauce.

2 Eggs, room temperature
½ Cup of Vegetable or Canola Oil
1 Teaspoon of Vanilla
½ Cup of Dark Brown Sugar
½ Cup of Granulated Sugar
¼ Cup of Crushed Pineapple, not drained
¼ Cup of Unsweetened Applesauce
1 Tablespoon of Cinnamon (or to taste)
½ Teaspoon of Nutmeg (or to taste)
1 Teaspoon of Baking Soda
1 ¼ Cup of Bob Red Mill’s 1:1 Gluten Free Flour Blend
1 ½ Cup of Shredded Carrots
1 1/2 Cup Walnuts, roasted, cooled and chopped

Preheat oven to 425 degrees. Prepare a 12-count muffin pan with liners. In a large bowl, combine eggs, oil, vanilla, white and dark sugars. Whisk to combine. Add crushed pineapple and applesauce, mix...
See the full directions on my site

Nutritions

Calories
329

Sodium
311mg
12% DV

Fat
17g
27% DV

Protein
10g
20% DV

Carbs
23g
7% DV

Fiber
2g
10% DV